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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.

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