Yield: 1 Servings
|1 tablespoon||Light olive oil|
|1 large||Yellow onion; thinly sliced|
|Salt and pepper|
|4||Cloves garlic; minced|
|1 cup||Chard stems; thinly sliced|
|1 medium||Potato; thinly sliced|
|1 large||Carrot; thinly sliced|
|¼ cup||Dry white wine|
|1 bunch||Green chard|
|1 tablespoon||Fresh lemon juice|
|1||Recipe Garlic Croutons|
|Parmesan cheese; grated|
Make the stock and keep it warm over low heat.
Wash the kale, remove stems (use in Vegetable Stock). Wash chard remove stems (use in Vegetable Stock). Wash spinach remove stems.
Heat the olive oil in a soup pot and add the onions, ½ tsp. salt and several pinches of pepper. Saute over medium heat until the onion is soft, about 5 to 7 minutes. Then add the garlic, chard stems, potatoes, and carrot. Saute until the vegetables are heated through, about 5 minutes. Add ½ c. stock, cover 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 tsp. salt, and a few pinches of pepper, and 3 cups stock. Add the spinach and cook for 3 to 5 minutes, until just wilted.
Puree the soup in a blender or food processor until it is 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.
Makes 9 to 10 cups.
NOTE: " A hearty, nourishing winter soup, with full flavors and a smooth texture. The kale will take longer to cook than the spinach or chard, so be sure it's tender before you puree the soup. We often vary this recipe by adding a small handful of French sorrel leaves for their lemony flavor." REG1 shared by Karin Baumgardner, Issaquah, WA Recipe by: Fields of Greens - Annie Somerville Posted to MC-Recipe Digest V1 #999 by KSBAUM <KSBAUM@...> on Jan 9, 1998