Creamy Braising Greens Soup
Who says soup isn't for spring? This hearty bacon and sausage soup makes the very best of in-season greens.
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.
- 1 Bacon Strip, Thick Cut
- 1 Onion
- 1 Carrot
- 2 Garlic Cloves
- ½ lb Dried Spanish Chorizo
- or ½ lb Smoked Sausage
- 6 Whole Potatoes
- 7½ cup Low Sodium Chicken Broth
- ⅔ cup Chopped Kale
- ⅔ cup Swiss Chard
- ⅔ cup Mustard Greens
- ⅔ cup Dandelion Greens
- ½ cup Heavy Cream
- ½ tsp Kosher Salt
- ½ tsp Hot Sauce (optional)
- 1 tsp Freshly Ground Black Pepper
- SautÃ© 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.
- 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.
- 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.
- 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.
- Ladle into soup bowls and garnish with reserved bacon.