Green Kern Soup Recipes

GREEN KERN SOUP II

Steps:

• Soak green kern in a bowl of water overnight.
• Put on soup meat, add carrot, onion, celery, parsley, tomatoes, potato (this is a very flexible recipe -- any vegetable you have on hand will work just fine).
• Cover tightly and let simmer over a low heat three or four hours.
• Put the green kern on to boil in lightly salted water.
• As it boils down, keep adding soup stock from the kettle of soup on the stove, always straining through a fine sieve, until all has been used.
• Serve hot as is or strain and garnish with toasted croutons or toasted rye bread.

GREEN KERN SOUP

Steps:

• Soak kern overnight; drain well.
• Add water and salt; simmer until tender, about 8 hours.
• Add onion, garlic, carrot and pepper after two hours of cooking.
• Add soup stock from time to time as the water evaporates.
• Add any remaining stock at the end of cooking.

GREEN BEAN SOUP

Steps:

• In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
• Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
• Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

QUICK, EASY, AWESOME GREEN BEAN SOUP

Steps:

• Combine first 5 ingredients in a pot and bring to a boil.
• Reduce to a simmer.
• Press in garlic.
• Add beans.
• Simmer uncovered 10 minutes.
• Adjust seasonings.
• Beat egg well in a small bowl.
• Temper egg by ladling some hot broth into the bowl.
• Stir the soup while adding the egg to the simmering broth.
• Add pepper to taste.
• Top with croutons crostini if you choose.

EASY GREEN VEGETABLE SOUP

Steps:

• Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
• Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
• Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
• Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
• Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

GREEN SOUP

Steps:

• Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
• Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
• Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.

PAMELA GUROCK'S GRUENKERN SOUP

Steps:

• Put all the ingredients in a pot and add 12 cups water. Bring to a boil over medium heat, periodically skimming the foam that comes to the top. Reduce heat and simmer 2 hours and 15 minutes.
• With a slotted spoon, take out the meat and bones and allow them to cool. Meanwhile, skim the fat off the soup. Scoop out any marrow from the bones and return it to the pot.
• Separate the meat from the bones, discarding fat and gristle. Chop the meat into 1/2-inch cubes and return it to the pot. Season to taste with salt and pepper.