Compliments of Chef Susanne Wilder.

I first came up with Cream of Carolina Greens soup when I lived in Charlotte for a feature article. As I wrote in 1996, use this cream soup base to make soup from whatever green vegetables are in season. This still contemporary cream soup base is low in calories, cholesterol, and cost and is absolutely exquisite. Serve hot or chilled. Endless variations can be combined from your personal, community garden or local farmer’s market. And it freezes beautifully.

Serves 12

INGREDIENTS

1tsp Ea butter and olive oil

1 med onion, diced

½ – 1 bunch green onion, sliced

2 Tbsp flour

1 Tbsp dry skim milk

500ml skim soy or rice milk

Vegetable broth, as desired

1-2 cups evaporated skim milk

1K any mixed greens, rough chopped

THE WILDER METHOD

1. In a large non-stick pot, melt butter.
2. Add onions and sweat until softened and juices are released.
3. Tilt pan and stir in flour and dry milk and cook until bubbly. Gradually add half the milks and broth, stirring until soup is smooth and thickened.
4. Add greens and simmer 4-8 minutes.
5. Cool soup then whirl in blender in batches until smooth. Stir in remaining liquids and season to taste.

GARNISHES

Grated nutmeg or chopped thyme

Lemon slices or thin wheels

Sour cream or plain yoghurt (light & fat free respectively)

Garnish each serving attractively or in one big tureen.

NOTE Any green or mixture thereof works well too: dandelions, kale, beet greens, watercress, sorrel, chard, spinach, rocket or arugula Рeven pedestrian iceberg or exotic nettles or fiddlehead ferns. This is a good place to weave in root vegetables: parsnips, Swedes, rutabaga, turnips and more. Actually, any you have now also made a healthier roux and b̩chamel (white sauce). Another option is some pureed cooked potato or any rice to thicken and flavour. Then you can leave out the roux step entirely.

Cream of Broccoli or Broccocini – Stir in dry sherry or vermouth after processing

Cream of Cauliflower –After processing stir in ½ cup sharp Cheddar cheese

Cream of Carrot – Before service stir in minced dill weed or crystallised ginger (grated fresh) to taste

Cream of Asparagus – Top with lemon wheel and splash of champagne

Cream of Lettuces – Sprinkle with paprika or nutmeg and lemon twists