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Categories: Mains, Soups, Vegetarian

Green soup

It started one January, during that post-holiday period when you need to nourish the soul but at the same time whittle off the residue of holiday truffles still riding on your hips. I wandered into my kitchen, feeling even hungrier ... Read more

Total time: 1 hour 45 minutes | Serves 8
  • 1 large bunch Swiss chard
  • 1 bunch kale
  • 1 bunch green onions, sliced
  • 1 cup cilantro, loosely packed
  • 5 to 6 cups water
  • Salt
  • 1 large baking potato
  • 2 1/2 teaspoons olive oil, divided
  • 2 onions, chopped
  • Marsala or Sherry, optional
  • 2 to 3 cloves garlic, finely chopped
  • 3 cups vegetable or chicken broth
  • Freshly ground black pepper
  • Dash cayenne pepper
  • 1 tablespoon lemon juice, more to taste

Step 1Wash the greens thoroughly, then cut the chard and kale off their stems and slice the leaves. Combine the chard, kale, green onions and cilantro in a soup pot with the water and 1 teaspoon of salt. Peel the potato, or just scrub it well if you prefer, cut it into big pieces and add it to the pot. Bring the water to a boil, reduce the heat and let it simmer for about half an hour.

Step 2Meanwhile, heat 1 1/2 teaspoons of oil in a nonstick skillet over medium heat. Add the chopped onions and a sprinkle of salt and cook them over low heat until they are golden brown and soft. This will take up to 45 minutes; don't hurry, you only need to give them a stir once in a while, and it's the slow cooking that develops the sweetness. If you like, you can deglaze the pan at the end with 2 tablespoons of Marsala or Sherry. Increase the heat to medium, remove the skillet from the stove, and add the Marsala. Return it to the stove and cook the onions, stirring, 1 minute. Add the onions to the soup.

Step 3Put another teaspoon of oil in the skillet and cook the garlic over low heat, stirring, until it sizzles and smells great, 1 to 2 minutes. Add the garlic to the soup pot and simmer everything for a few minutes more.

Step 4At this point there won't be much liquid in the soup, so add enough broth-about 3 cups-to make the soup a soup. Coarsely puree the soup but don't over-process it. Anything with potatoes in it can get slimy if you work it too much.

Step 5Return the soup to the pot, bring it back to a simmer and taste. Add salt as needed, grind in a little black pepper, add the cayenne and the lemon juice. Stir well and taste again. Now you're on your own-correct the seasoning and serve big steaming bowls of green soup.

Each serving:
109 calories; 742 mg sodium; 1 mg cholesterol; 3 grams fat; 1 gram saturated fat; 16 grams carbohydrates; 7 grams protein; 2.58 grams fiber.
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