Leafy Greens Soup
- 6 small leeks, white with a bit of green
- 4 cloves garlic
- 1 tbsp butter or olive oil 15 mL
- 1 tbsp olive oil 15 mL
- 1 tsp salt 5 mL
- 1 tsp dried tarragon 5 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 6 cups chicken or vegetable broth 1.5 L
- 3 medium potatoes, peeled and cut into 1/2-inch (1cm) cubes
- 4 cups packed torn Swiss chard leaves (about 1 bunch) 1 L
- 1 cup packed torn sorrel, arugula or parsley leaves 250 mL
- Heavy or whipping (35%) cream, optional
- Garlic Croutons optional
- 1. In work bowl fitted with slicing blade, slice leeks, then garlic.
- 2. In a large saucepan or stockpot over medium heat, melt butter and olive oil. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic, salt,tarragon and peppercorns and cook, stirring, for 1 minute. Add broth and potatoes and bring to a boil.
- 3. Cover, reduce heat to low and simmer until potatoes are tender, about 20 minutes. Add Swiss chard and sorrel, in batches, stirring after each to submerge the leaves in the liquid. Cover and cook until greens are tender, about 10 minutes.
- 4. Place a strainer over a large bowl and strain soup. Transfer solids to work bowl fitted with metal blade and add 1 cup (250 mL) of the liquid. Purée until smooth. Return puréed solids to saucepan and stir in remaining liquid. Reheat.Ladle into warm bowls and drizzle with cream and/or top with croutons, if using.
- Sorrel is available from specialty greengrocers or at farmers' markets during the summer, but if you're unsuccessful in locating it, arugula or parsley also work well in this recipe.
- When using leafy greens, such as kale or Swiss chard, be sure to remove the tough stems before chopping. Also, since they can be quite gritty, pay extra attention when washing. Swish the leaves around in a basin of lukewarm water to remove any grit, then rinse thoroughly under cold running water before using.
Judith Finlayson http://judithfinlayson.com/