Soup greens?

While my husband and I were in Ireland before Worldcon, I picked up The Irish Pocket Potato Recipe Book, which purports to contain “over 110 delicious dishes.” This is a bit of an exaggeration, as many of them are minor alterations on previous recipes, but that’s fine; it’s charmingly idiosyncratic in places rather than Extruded Corporate Product (even if that idiosyncracy means that sometimes it fails to tell you what temperature or how long or why, if it spends time introducing you to different types of potatoes, it then doesn’t specify which types work well in which recipes).

Last night I made a soup recipe out of it that I liked, but which felt as if it would benefit from an addition. It’s billed as a “Provencal potato soup,” with a vegetable stock as the base, then basil, saffron, onions, peeled tomatoes, and of course potatoes. It came out very tomato-y in a way that I want to balance with something else — maybe a green vegetable of some kind. Spinach is the obvious suggestion, but that would make this nearly identical to a tortellini florentine soup I already make, and I’d like it to be more different. My brain went immediately to bok choy for some reason; I’m not sure if that’s a good guess or not. Cabbage? Something else? Doesn’t have to be a leafy green, but we can’t do any form of squash, as my husband is allergic. And if subbing in X would go better with a swap for the basil and/or saffron and/or garlic, that’s fine; I don’t mind altering the herbs and spices.

One Response to “Soup greens?”

  1. Syderia

    No squash means that zucchini is out, then. If you want to stay within the “provencal” name-tag, bell peppers or eggplant might do it.
    Otherwise, maybe leaks?

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