Verdant, leafy
greens lend this soup a wealth of vitamins and minerals. If using chard, kale,
or other hearty greens, remove the thickest center ribs; finely chop the ribs
and add to the pot with the other ingredients. Packages of “stir-fry” greens
are a quick alternative.
Ingredients
:
- 1 quart homemade or reduced-sodium store-bought chicken or vegetable broth
- 1 russet potato, peeled and cut into ½-inch dice
- 2 garlic cloves
- 2 scallions, trimmed and sliced
- 3 cups mixed leafy greens, such as spinach, chard, and kale, trimmed, washed, drained, and chopped
- Coarse salt and freshly ground pepper
- Shaved parmesan cheese
Method :
- Bring broth to a boil in a medium saucepan; add potato, garlic, scallions, mixed greens, and ½ teaspoon salt. Simmer until potato is tender, 5 to 10 minutes.
- Let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Season with pepper and more salt, if desired. Serve immediately, garnished with parmesan shavings.
per
serving: 75
calories; .4 g saturated fat; 1 g unsaturated fat; 0 mg cholesterol; 11.8 g
carbohydrates; 6.6 g protein; 492 mg sodium; 1.5 g fiber
Tags:
Soups