Greens Soup

This is a tasty green puree that does well as a first course in small batches. That way, every person gets their servings of vegetables with no hassle. By varying the greens used, you can make a different soup every time. Statistically, over 150 times.

INGREDIENTS

½         bunch each of three different greens, chopped (about 2 ½ cups each)
            (see the list of greens below
2          tablespoons olive oil
1          medium white onion, chopped
4          cloves garlic, mashed
2          medium white potatoes, peeled and cubed ½ inch
2          cups low sodium chicken broth

Greens: Pick any three. Collard, bok choy, mustard, arugula, spinach, Swiss chard, kale, curly endive, escarole, dandelion greens, beet greens

METHOD

When preparing the greens, remove the tough inner stems and tear the greens into small pieces. Wash and drain or spin dry. If using mustard greens, cut back on the quantity – they are pretty strong flavored. For Bok Choy, use some of the white stem, also.

In a large sauce pan, add the olive oil and heat over medium. Add the chopped onion and cook for 4 to 5 minutes until it becomes translucent. Add the garlic and cook for another minute. Add the greens in handfuls and stir them in. As each batch wilts, add another handful until all the greens are added.

Add the chopped potatoes and broth, increase the heat until the soup begins to boil. Reduce to a low simmer and cook for 10 to 12 minutes until the potatoes are soft. Working in batches if necessary, transfer the soup to a blender or food processor and blend to a puree. Serve immediately in small (4 to 5 ounce) portions.