Creamy Braising Greens Soup

Kitchen Tested
  • Yield 10-14 servings
  • Prep 5 mins
  • Cook 25 mins

Who says soup isn't for spring? This hearty bacon and sausage soup makes the very best of in-season greens.

Creamy Braising Greens Soup
Mark Boughton Photography / styling by Teresa Blackburn

On the southern edge of the Northeast Kingdom in Craftsbury, Vt., Pete Johnson grows a wide variety of organic vegetables, specializing in baby greens, root vegetables and heirloom tomatoes. The farm, Pete's Greens (petesgreens.com), uses greenhouses, root cellaring and other season-extending techniques to offer the greatest vegetable diversity for as much of the year as possible, proudly calling itself "Vermont's four-season vegetable farm." Pete's mixed braising greens were the inspiration for this soup.

Ingredients

1 slice thick-cut bacon, diced
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, minced
1/2 pound sausage, dried chorizo or smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very fine strips
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce (optional)
Coarsely ground black pepper

Instructions

  1. Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan. Crumble bacon when cool.
  2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, 5 to 8 minutes.
  3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
  4. Add greens, cream and salt and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using, and black pepper to taste.
  5. Ladle into soup bowls and garnish with reserved bacon.

Recipe by Tracey Medeiros

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