In cold weather we eat a lot of soup for lunch; something tasty to warm our innards after working out in the cold all morning. I can soups ahead of time and sometimes I just throw leftovers together for Scrap Soup. This recipe uses canned greens and takes only a few extra steps to make a really good soup.
|A pint jar of canned greens.
Here I have lambs quarters.
|First make a roux. Mine is 1 tbsp melted fat from pork roast drippings
and 2 tbsp flour, although any fat will do. Blend and brown if desired.
|Drain the liquid from greens into roux.|
|Use a whisk to smooth out lumps.|
|Whisk in your desired liquid until the soup base is the consistency
you like. Liquids can include water, milk, broth, or vegetable juice.
|Stir in greens and any other ingredients you like, such as sauteed
onions, bits of ham, sour cream, grated cheese. Season as desired.
|Bring to a simmer and serve. Makes 2 soup cups for soup
and sandwiches or one large meal-size bowl of soup.