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Very Veggie Recipes: Green Veggie Cream

National Headquarters  |  May 19, 2020
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This cream of green vegetables is loaded with “super” vegetables like spinach, peas, and Perona beans, with just a touch of cream. It’s the perfect dish to make between winter and spring. The flavors are mellow and simple: a bit of onion and cilantro, combined with the freshness of green vegetables, get topped off with a light, poached egg.

Ingredients

1 carrot
1 potato
1 tomato
½ onion
1 bundle of cilantro
2 cups of peas
1 cup of spinach
1 cup of Perona, flat, or string beans
2 eggs
12 oz evaporated milk
2 tbsp olive oil
salt
black pepper
water

Directions

  1. Fill a soup pot halfway with water. Set over medium heat and bring to a boil. Add salt and 2 tablespoons of olive oil.
  2. Add peas and stir them for 5 minutes. Add spinach and Perona beans; stir for another 5 minutes.
  3. Roughly dice a tomato, half onion, one carrot, and a bundle of cilantro. Toss them all in the pot and stir all together.
  4. Bring to boil and simmer (covered) for 25 minutes at medium heat.
  5. Remove cover and add pepper to taste. Remove from heat and let rest for 2 minutes.
  6. Stir in evaporated milk. Transfer to a blender in batches to puree thoroughly, adding water as needed if the resulting cream is too thick.
  7. Separately, crack an egg into a small bowl; set aside.
  8. Bring a small pot to a simmering boil (small bubbles are what you should look for). Stir the water in a circular motion. As you stir, carefully add egg into the center. Cook for 3-4 minutes.
  9. Meanwhile, place cream into a bowl.
  10. Lift the egg out with a slotted spoon and place on top of cream. Enjoy!

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