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LOCAL GREENS SOUP WITH FETA AND JALAPEÑO

BY SUES OF WEARENOTMARTHA.COM

 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
  cup Crumbled feta cheese
 ½ tsp Black pepper
 ¼ tsp Salt
  cup Heavy cream
1

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

2

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

3

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.

4

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

5

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

6

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.