David's Pureed Vegetable Soup

Well, the twins had a birthday - and they don't have any new scars.

Not a huge accomplishment by most standards, but when you consider that they are identical boys who are incredibly competitive and down-right brutal towards each other at times, the birthday with no new scars takes on a larger significance.

Since we've all been sick the last few weeks, I'm sharing my husband's recipe for a pureed vegetable soup that always makes me feel better...even if the kids won't eat it because it's green.

David's Pureed Vegetable Soup

1 Quart Chicken or Vegetable stock - the Chicken stock will tone down the veggie taste if your kids are anti-green.
1 Bunch Greens - Kale, Chard, or even Napa Cabbage
1 Can White Beans
1 Bunch Green Onions
1 ½ Heads Broccoli
½ Medium Yellow Onion
3 Cloves Garlic
1 Tbl Dried Rosemary
Salt and Pepper to Taste

Coarsely chop all the veggies, and keep about 1 cup each of the broccoli and greens, the can of beans and the green onions separate.

In a large sauce pot, place all ingredients except salt and pepper, and simmer for about 5 minutes. Taste the liquid, and salt and pepper as needed. Continue cooking over a low simmer until everything is soft, then take off the heat and allow to cool slightly.

Once the soup is cooled to a sane temperature, place small batches in the blender to puree.

Be careful with this part! If you place too large a batch in your blender, or the soup is too hot still, it will spew HOT soup all over your kitchen and quite possibly yourself!

Once you have everything pureed, place it back in the saucepot over medium heat and add the broccoli and greens you kept separate earlier. Cook these for just a few minutes until they are slightly tender, but still crisp.

Serve!

Makes about 6 servings...be forewarned, they will go back for seconds...