Spring Greens Soup

I  just spent 2 days chaperoning sixth grade camp. We hiked. We zip-lined. We climbed rock walls. I was pretty excited at the prospect of having someone (anyone) but me doing the cooking--until the food arrived. Hello processed food, corn syrup treats and roiling bellies! More than one girl spent quality time battling the green apple quickstep after these stellar "kid-friendly" meals so I'm quite happy/lucky to be home none worse for the wear. Since nothing says bugger off to 2 days of terrible food like a pot of homemade soup, I'm off to the garden and the cupboard to see what I can cobble together. Honestly, there isn't a whole lot out there still, but what I do have is coming up nice and green, and should lend itself pretty nicely to a Spring Greens Soup.

Garlic Scapes

Sorrel

Spinach

Spring Greens Soup

Ingredients
2 tablespoons olive oil
3 garlic scapes, minced (no scapes? just substitute 3 cloves of garlic)
1 leek cleaned and chopped
2 waxy potatoes cubed into half inch dice
7 cups greens with kale separated (I used 4 cups of kale, 1 cup spinach, 1 cup arugula and 1 cup of sorrel)
1/4 cup chopped mixed herbs (I used chives, mint and oregano)
8 cups chicken stock
12 ounce andouille sausage halved and sliced
Salt & pepper to taste
Plain yogurt & extra dill for garnish

Melt oil over medium heat in heavy soup pot. Add leaks and saute until translucent. Add potatoes and saute approximately 5 minutes. Add garlic scapes and sausage, and saute another 5 minutes. Add stock. Raise heat to medium high and heat until stock just begin to bubble gently. Add kale. Cover and reduce heat to low and allow to cook for 30 minutes. Add remaining greens and herbs. Taste, and season with with salt and pepper. Cover and cook for another 5 minutes. Remove from heat. Ladle into bowls and serve with a spoonful of plain yogurt and a sprinkling of dill of fresh  pepper. Makes 6 servings.

Spring Greens Soup