Early spring gardens brings lots of greens but not much else. In the last week, I've used these greens in several cream soups. We call them Cream of Green Soup. I've used kale, watercress, radish greens, sorrel, and chives for these soups. All were delicious and a great way to incorporate excess garden greens into meals.
Cream of Green Soup is simple to make. It's just a thin white sauce with steamed greens incorporated and pureed. (I like to thin the white sauce with homemade chicken stock to boost the flavor.) Add a little onion powder/garlic powder and spices/seasonings to taste, and the soup is ready to serve.
