Schav Soup

Tuesday, July 14, 2020 4:39 PM | Anonymous

by Susun Weed


The color of this soup is an unfortunate drab green, but the taste is
indescribable and delectable.
Serves 6


  • 4 cups fresh curly dock leaves
  • 1 cup diced onion
  • 2 tablespoons olive oil
  • 4 large potatoes, chopped
  • 6 cups water
  • salt to taste
  • 3 cups milk, yogurt, or cream

Wash and chop dock leaves. Saute onion in olive oil until clear, then add greens and cook, stirring, until the bright greens turn drab green. Add potatoes, water, and salt. Bring to a boil; cook until potatoes are very soft. Cool slightly.

Puree with an immersion blender or a food mill. Put your soup in the refrigerator at this point if you wish to serve it cold.

Just before serving -- either hot or cold -- add milk or yogurt. Garnish with violet blossoms or rose petals.

Preparation time: 45-60 minutes total; 35-40 initially, 5-10 just prior to serving; ten minutes in the garden or park to pick dock leaves. Be very careful when reheating this soup as it tends to scorch.

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