Creamy Braising Greens Soup

Creamy Braising Greens Soup
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/23644-braising-green-soup-w_steam.jpg?w=100
  • Yield: 10-14 servings
  • Prep: 5 mins
  • Cook: 25 mins

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

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

Nutritional Info *per serving

  • Glycemic Load 30
  • Calories 320
  • Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 35mg
  • Sodium 480mg
  • Potassium 1030mg
  • Carbohydrate 37g
  • Fiber 4g
  • Sugars 3g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 60%
  • Calcium 6%
  • Iron 15%
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