Winter Greens Soup
Ingredients
- Vegetables Stock, about 4 cups
- 1 tablespoon olive oil
- 1 large onion, thinly sliced, about 3 cups
- salt and pepper
- 4 garlic cloves, finely chopped
- 1 medium-size potato, thinly sliced, about 1 cup
- 1 large carrot, thinly sliced, about 1 cup
- 1/4 cup dry white wine
- 1 bunch of kale, stems removed and leaves washed, about 8 cups packed
- 1 bunch of green chard, stems removed and leaves washed, about 8 cups packed
- 1 bunch of spinach, stems removed and leaves washed, about 8 cups packed
- 1 tablespoon fresh lemon juice
- Garlic Croutons
- Grated Parmesan cheese
Garlic Croutons:
- 1 to 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1/4 whole grain baguette, thinly sliced
Directions
Make the stock and keep it warm over low heat. Heat the olive oil in a soup pot and add the onions, 1/2 teaspoon salt, and several pinches of pepper. Sauté over medium heat until the onion is soft, about 5 to 7 minutes. Then add the garlic, chard stems, potatoes, and carrot. Sauté until the vegetables are heated through, about five minutes. Add 1/2 cup stock, cover the pot and cook for about 10 minutes. When the vegetables are tender, add the white wine and simmer for 1 to 2 minutes, until the pan is nearly dry. Stir in the kale, chard, 1 teaspoon salt, and a few pinches of pepper, and 3 cups stock. Cover the pot and cook the soup for 10 to 15 minutes, until the chard and kale are tender. Add the spinach and cook for 3 to 5 minutes, until just wilted. Puree the soup in a blender or food processor until smooth. Thin with a little more stock if it seems too thick. Season with lemon juice and salt and pepper to taste. Garnish each serving with Garlic Croutons and a sprinkle of Parmesan.
Garlic Croutons:
Preheat the oven to 375. Combine the olive oil and the garlic. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil. Bake for about 8 minutes, until the croutons are crisp and lightly browned. eet and brush them lightly with the garlic oil. Bake for about 8 minutes
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4 Servings
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Prep Time 15 min
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Cook Time 20 min
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Ready Time 35 min