The following is an updated recipe for my Creamed Garden Greens Soup.
Note that this varies from what I had previously posted in our Editors’ Prepping Progress column. I skipped the Dandelion greens this time, and used much less nutmeg. And I did not add any water. It was a super-rich and creamy greens soup. Everybody raved about it.
Ingredients
- Four loose cups of mixed mild garden greens. (From my garden, I used roughly equal parts of Lamb’s Quarters, Sorrel, and Swiss Chard leaves. Also, a smaller quantity of chopped Chives.)
- 1 Tablespoon of butter (I use my own sheep’s milk butter)
- Salt, to taste
- Nutmeg, to taste
- 4 Cups Whole milk (I use fresh sheep milk)
- 3 Tablespoons of Flour (I use hand-ground Einkorn flour)
Directions
- Chop all of the greens to spoon size.
- In a hot frying pan, sauté the greens in one Tablespoon of butter, just until they have softened.
- Transfer to a cold soup pan.
- Add a sprinkle of salt.
- Add a pinch of Nutmeg
- Stir in 4 cups of whole milk, and apply medium heat to the pan.
- Stir in about three tablespoons of ground flour, to thicken the soup to a creamy consistency.
- Simmer the soup for just a few minutes, to maintain the vitamin content of the greens.
SERVING
Prepare this soup just before your main course dish is nearly done with cooking/baking/roasting. Serve this soup hot. We use it as a summer side dish, alongside a main course of meat. This recipe serves three adults, but it can be doubled. – AVL
—
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail [1]. Thanks!