Local Greens Soup with Feta and Jalapeno

Name: Local Greens Soup with Feta and Jalapeno
Ingredients: 8 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce; 1 tbsp Olive oil; 1 tsp Diced jalapeño pepper; 2 Garlic cloves, minced; 2 tbsp Finely chopped parsley; 1 ½ cups Low-sodium vegetable broth; 2 tbsp Freshly squeezed lemon juice; ⅓ cup Crumbled feta cheese; ½ tsp Black pepper; ¼ tsp Salt; ⅓ cup Heavy cream

BY SUES OF WEARENOTMARTHA.COM

LOCAL GREENS SOUP WITH FETA AND JALAPEÑO

Ingredients:

8 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce

1 tbsp Olive oil

1 tsp Diced jalapeño pepper

2 Garlic cloves, minced

2 tbsp Finely chopped parsley

1 ½ cups Low-sodium vegetable broth

2 tbsp Freshly squeezed lemon juice

⅓ cup Crumbled feta cheese

½ tsp Black pepper

¼ tsp Salt

⅓ cup Heavy cream

Directions:

Add olive oil to saucepan over medium heat. Cook jalapeño for 3 minutes. Add garlic and cook for another minute.

Add lettuce and parsley to saucepan and cook until lettuce cooks down a bit, about 2 minutes.

Add vegetable broth and lemon juice. Bring to a boil and then immediately lower to a simmer. Let cook for 5 minutes. Stir in feta cheese.

Transfer to a blender and blend until smooth. Alternatively, you can use an immersion blender and puree right in the saucepan.

Return to saucepan and stir in pepper, salt, and heavy cream

Serve soup in two large bowls or 4 small bowls. Top with a swirl of cream, chopped parsley, jalapeño pepper rounds, and more pepper if desired.

CategorySoup

Ingredients