Nothing like sneaking healthy greens into a dish, right? We love this recipe because most of the ingredients can be bought fresh from market!
Warm stock over low heat.
Heat olive oil in a soup pot and add the onions, ½ teaspoon salt, and several pinches of pepper. Saute over medium heat until the onion is soft, 5 to 7 minutes. Then add the garlic, chard stems, potatoes, and carrot. Saute until the vegetables are heated through, about 5 minutes. Add ½ cup stock, cover the pot, and cook for about 10 minutes. When the vegetables are tender, add the white wine and simmer for 1 to 2 minutes, until the pan is nearly dry. Stir in the kale, chard, 1 teaspoon salt, a few pinches of pepper, and 3 cups of stock. Cover the pot and cook the soup for 10 to 15 minutes, until the chard and kale are tender. Add the spinach and cook for 3 to 5 minutes, until just wilted.
Puree the soup in a blender or food processor until it is smooth. Thin with a little more stock if it seems too thick. Season with lemon juice, salt and pepper to taste. Finish with parmesan.
Makes 9- 10 cups
From Fields of Greens, Annie Somerville
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.