spring green soup

From The Folk School Cookbook: A Collection of Seasonal Favorites from John C. Campbell Folk School

In the springtime, the 300 acres that comprise John C. Campbell Folk School turn at least 300 colors and that’s just the greens. There is not enough paint to capture it although we try. The winter passed, the woods and garden erupt and we are reminded to eat greens. Spring gardens are filled with tender lettuces and early spring vegetables including broccoli, green onions and carrots.

Spring Green Soup

In a large heavy saucepan over medium-high heat sauté together:

2 tablespoons butter or oil
2 shallots, minced
½ teaspoon salt

Add to the pan and wilt over medium heat:

1 pound fresh tender greens (spinach, chard, or can also use trimmed, blanched asparagus)

When the vegetables have cooked gently and have reduced in volume add to the pot:

2 cups chicken or vegetable broth
½ teaspoon black pepper
½ teaspoon nutmeg
½ cup cooked rice (optional)

Carefully transfer the mixture to the bowl of a food processor or high speed blender and puree until smooth.

Return the mixture to the saucepan and begin to heat gently until simmering.

Add to the pot:

1 cup chicken or vegetable stock or cream

Heat just until it reaches serving temperature. If the soup is too thick add additional stock or cream to thin it.

Taste for seasoning and add more salt and spices as needed.

Serve warm with toasted croutons. Serves 4

Recipe featured above appears in The Folk School Cookbook by Nanette Davidson; Cookbook photography by Keather Gougler, unless otherwise noted. Illustrations by Sara Boggs.

The Folk School Cookbook:
A Collection of Seasonal Favorites

Arranged by the seasons, the 336-page hardcover book features Southern Appalachian cooking as well as cuisine from other parts of the world—especially those that have helped to shape the history of the school. Folk School regulars will recognize dining hall favorites, Fall Festival fare, Appalachian classics, and treats made for holidays and special events.

Nanette Davidson, cookbook author and former Folk School Resident Artist in Cooking, meticulously collected and curated over 200 recipes including some of the most memorable recipes served family-style in the school’s Dining Hall over the decades.

Between the beautiful photography, illustrations, stories, and the delectable recipes, you’ll be tempted to come to Brasstown for a visit. We hope you will! In the meantime, cook up a taste of John C. Campbell Folk School at home and share it with friends and family.

The Folk School Cookbook is available at the Folk School Craft Shop. Place an order through our online store to have the cookbook shipped directly to you.

John C. Campbell Folk School
About John C. Campbell Folk School

The Folk School transforms lives, bringing people together in a nurturing environment for experiences in learning and community life that spark self-discovery. Located in scenic Brasstown, North Carolina, the Folk School offers year-round weeklong and weekend classes for adults in craft, art, music, dance, cooking, gardening, nature studies, photography and writing.