Every Saturday, from April to November, Selborne Green is alive with residents and visitors sampling their way around the Farmers & Artists Market. Serenbe Foods, The Hill and Serenbe Farms have tables alongside many other local vendors who sell everything from handmade cups to pickles and fried pies.
I do a chef demonstration every year and always start the planning process with a visit to Farmer Ashley from Serenbe Farms. She had fennel and butter lettuce, so I did a salad with shaved fennel, cucumber, Vidalia onion, and a buttermilk, sour cream and feta vinaigrette I made ahead of time.
I paired it with green soup — one of my all-time favorites. It makes wonderful use of the exterior lettuce leaves that aren’t as pretty as the interior ones and don’t make it into the salad. Instead of throwing them away, I blanch and freeze them until it’s time to make the soup.
As many times as I’ve made green soup over the years, I’ve never served it cold. But the theme of the demo was summer entertaining, so I thought I’d give it a try. I filled a squeeze bottle with sour cream and buttermilk and did little garnish on top of each cup. It was fabulous and everyone loved it. The participants learned a new recipe and I learned something new about an old favorite.
- Serves 6
- 1/4 cup sliced green onions
- 5 tablespoons unsalted butter
- 2 cups diced potatoes
- 1 teaspoon salt
- 2 cups chicken stock
- 1 cup torn arugula leaves
- 1 cup torn spinach leaves, stems removed
- 2 cups torn lettuce leaves
- Salt and white pepper, to taste
- Sour cream or creme fraiche
- Snipped fresh chives
Saute green onions in butter for 5 minutes until wilted. Add potatoes and salt and 1 cup of stock. Simmer, covered, for 10 minutes. Add the arugula, spinach and lettuce. Simmer for 10 minutes more and test the potatoes for doneness. Puree vegetables in a food processor. Taste for seasoning, add the rest of the stock and simmer for 1 or 2 minutes.
Serve either hot or at room temperature with a dollop of sour cream or creme fruit and a sprinkling of chopped chives on top.