February Recipe: Winter Greens Soup
MAKES 10 CUPS
A hearty, nourishing winter soup with full flavors and a smooth texture. The kale will take longer to cook than spinach or chard, so be sure it's tender before pureeing the soup. You can add some lemony flavor to this recipe by adding a small handful of French sorrel leaves. Always use local organic ingredients.
4 cups vegetable stock (make your own, it's incredibly easy.)
1 Tablespoon olive oil
1 large onion, thinly sliced
salt & pepper
8 garlic cloves, finely chopped
1 cup chard stems (preferably Fordhook, white, or green), thinly sliced
1 medium gold potato (Yukon or German Butterball), thinly sliced, about 1 cup
1 large carrot, thinly sliced, about 1 cup
1/4 cup dry white wine
1 bunch of kale leaves, stems removed, about 8 cups packed
1 bunch of chard leaves, stems removed (see above), about 8 cups packed
1 bunch of spinach, stems removed, about 8 cups packed
1 Tablespoon freshly squeezed lemon juice
Freshly grated Parmesan cheese
Make the stock and keep it warm.
Heat the olive oil in a large soup pot and add the onions, 1/2 teaspoon salt and five pinches of pepper. Sauté over medium heat until onion is soft and translucent (5-7 minutes). Then add the garlic, chard stems, potato and carrot. Continue to sauté until the vegetables are heated through (5 minutes). Add 1/2 cup stock, cover and cook 10 minutes. When the vegetables are tender, add the wine and simmer another 2 minutes. Stir in the kale, 3 cups of stock, 1 teaspoon of salt, 2 pinches of pepper. Cover and cook the soup for 5 minutes, Add the chard and cook the soup another 5 minutes until both the kale and chard are tender. Add the spinach and cook another 3 minutes until wilted.
Puree the soup in a blender until smooth. Add stock to thin if too thick. Season with lemon juice, salt and pepper to taste. Garnish with fresh grated Parmesan cheese. Bon appetit!