(This hearty soup is a beautiful golden color, with flecks of green swirled throughout. Delicious and nutritious autumn fare!)
1 large leek or onion
2 big or 4 medium potatoes
2 large carrots
stalks celery, chopped
About 4 c. chicken or vegetable broth
1 clove garlic, minced
Greens - 1 bunch kale, chard, baby bok choy, Asian spinach, turnip greens, etc.
Salt and pepper
2-3 tbsp. butter
Saute leeks/onions in butter until soft. Add garlic and saute a few minutes more. Add cubed potatoes, carrots, celery and broth. Cook until tender. Puree soup. Add washed, finely chopped greens. Cook until greens are tender and bright green. Add salt and pepper to taste. Serve with a dollop of yogurt, sour cream, or crème fraiche.
Serves 4
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