Broth: chicken or veggie, 2 cups
Yukon Gold potatoes, 2 medium |
In large pan, bring broth to a boil. Meanwhile, cut potatoes in halves, lengthwise. Then cut crosswise in half-inch slices. When broth is boiling, carefully add potatoes. Bring to simmer. Cover. Cook about 20 minutes. |
Kale, collards or spinach, 1 bunch.
Leeks, 2 cleaned.
Olive oil (extra virgin)
Salt and Black Pepper
Lemon juice |
While potatoes cook, slice the rest of the veggies. For kale or collards, cut main vein out and save. Slice leafy parts in 1/4-inch slices. Slice main veins into 1/4-inch pieces.
For leeks, slice crosswise into 1/4-inch pieces. Use half of the green parts, too.
Heat olive oil in a heavy pan. Add main vein pieces and leek slices. Stir-fry until partially soft. Add to potatoes and broth and continue cooking for five minutes longer. Wash this pan and put back on stove.
When potatoes are soft, turn off heat. Carefully puree the broth mixture in small batches. As each batch is finished, pour it into the clean pan. |
| Salt, 1 teasp or to taste |
Heat a frying pan with more olive oil. When oil is hot, carefully add the sliced leafy greens. Keep stirring and folding constantly just until greens reach a bright green color. Remove from heat immediately and turn into a large bowl.
Into the blender pour half the pureed broth mixture, half the cooked greens, and half the salt. Puree. Pour out into a large pan to reheat. Repeat with the other half of the ingredients. If you want to save for later, pour into a refrigerator container. |
Lemon juice to taste
Black pepper (optional) |
Add lemon juice, black pepper (optional) and more salt if necessary, just before reheating and serving. Do NOT boil. |
| Garnish: grated carrots or chopped parsley or finely chopped red pepper |
Pour soup into bowls, garnish as desired and serve.
NOTE: This soup is great any time of year. Try it cold or room temperature in the summer, too. |
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