Advertisement

Mixed greens soup

Time 1 hour 45 minutes
Yields Serves 12
Mixed greens soup
(Ken Hively/Los Angeles Times)
1

Heat the oil in a medium to large (at least 4-quart) stock pot over medium heat and cook the carrots and leeks until tender, about 10 minutes. Add the garlic and saute an additional minute until fragrant but not browned.

2

Add the chicken broth, potato cubes and the chopped kale, mustard and collard greens; stir.

3

Bring to a boil, then reduce the heat to a simmer. Cover partially and simmer 1 hour. Remove from heat and puree with an immersion blender or in a blender or food processor until smooth.

4

Return the soup to the heat and simmer, uncovered, until it thickens slightly, about 5 to 10 minutes. Skim off any foam. Stir in the cream, and simmer until slightly thickened, about 10 minutes.

5

Season with white pepper. Taste and add salt if desired. Ladle into bowls and garnish each with 3 or 4 small pieces of lemon.

From Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.