+
0 (0)

Mains, Soups

Pot herb soup (mustard greens, spinach, arugula)

Pot herb soup (mustard greens, spinach, arugula)
Los Angeles Times

I stood a little way back from the cooking greens section in my grocery store last Saturday and watched what people chose and what they ignored. Spinach was the No. 1 choice, even though it was especially sandy from the ... Read more

Total time: 2 hours 20 minutes | Serves 6 to 8
  • 1 onion, finely diced
  • 2 tablespoons butter or olive oil
  • 1 leek, white part only, chopped
  • 1 stalk celery, diced
  • 1 large carrot, chopped into small pieces
  • 1 large baking potato, peeled and chopped
  • 1/3 cup chopped parsley and celery leaves, mixed
  • 2 bay leaves
  • 7 cups chicken broth, divided
  • 4 cups mustard greens, stems removed, chopped
  • Salt
  • 3 cups spinach leaves, stemmed and finely chopped
  • 2 cups arugula leaves, stemmed and chopped
  • Freshly ground pepper

Step 1In a large, wide soup pot, cook the onion in the oil over high heat for about a minute. Add the leek, celery, carrot, potato, parsley mixture and bay leaves. Turn the heat to medium and cook, stirring frequently, for 5 minutes. Add 1 cup of the broth and the mustard greens, toss with 2 teaspoons of salt and cook, covered, until the greens have wilted down, about 5 to 7 minutes.

Step 2Add the rest of the stock, bring to a boil, then simmer, covered, until the mustard is tender and mild, 25 to 35 minutes.

Step 3Add the spinach and arugula and cook until tender and bright green, about 3 to 5 minutes. Taste for salt and season with pepper.

Note: Simmer some potato gnocchi in the soup just before serving. The tender mouthfuls of potato are so nice with the greens. Or serve this with garlic-rubbed croutons floating in the soup.

HAVE YOU TRIED


Vegetable stock
Vegetable stock

Bittersweet chocolate cake with hot fudge sauce and cioccolati perugini
Bittersweet chocolate cake with hot fudge sauce and ...

Black-eyed pea salad
Black-eyed pea salad

Crisp-fried soft-shell crabs
Crisp-fried soft-shell crabs

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Durty Nelly's seafood chowder
Coffee-infused duck breast with French lentil salad
Chicken with Chimayo chile rub
Butter-Poached Lobster Tail With Sauce Fines Herbes