Monday, January 17, 2011

Soup du Jour

Follow my usual recipe.

Chop and sauté in 1 tbsp butter:
  • 1/2 yellow onion
  • 2 carrots
  • 1 turnip (optional)
  • 1 bunch collard greens
  • 1/2 bunch mustard greens
Cover with water and add:
  • 1 Roma tomato (optional), cubed
  • 1 garlic clove, peeled and halved
  • 4 small Yukon gold potatoes, peeled and cubed
  • 1 bay leaf
  • 1 sprig thyme
  • salt and pepper
Cook in a pressure cooker for 10-15 minutes, or in a conventional "cocotte" for 30 minutes. Blend. Serve with crème fraîche.

I unfreeze 1 ladle of soup at a time,
and serve it to my kids as an appetizer
while dinner is cooking.