Spinach, Mustard Green And Potato Soup
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat 2 tablespoons oil in heavy large pot over medium heat
2
Add onions and sauté until tender and golden, about 8 minutes
3
Add potatoes; sauté 3 minutes
4
Add 8 cups water and crushed red pepper
5
Bring to boil
6
Reduce heat
7
Simmer until potatoes are tender, about 20 minutes
8
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat
9
Add garlic; sauté until fragrant, about 1 minute
10
Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes
11
Add sautéed greens to potato mixture
12
Working in batches, purée soup in blender until smooth
13
(Can be prepared 1 day ahead
14
Cool
15
Cover and refrigerate
16
) Return soup to pot
17
Bring to simmer, thinning with more water, if desired
18
Season soup to taste with salt and pepper
19
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices
20
Ladle soup into bowls
21
Add dollop of sour cream to each bowl
22
Garnish soup with sliced spinach leaves and serve
23
Heat 2 tablespoons oil in heavy large pot over medium heat
24
Add onions and sauté until tender and golden, about 8 minutes
25
Add potatoes; sauté 3 minutes
26
Add 8 cups water and crushed red pepper
27
Bring to boil
28
Reduce heat
29
Simmer until potatoes are tender, about 20 minutes
30
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat
31
Add garlic; sauté until fragrant, about 1 minute
32
Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes
33
Add sautéed greens to potato mixture
34
Working in batches, purée soup in blender until smooth
35
(Can be prepared 1 day ahead
36
Cool
37
Cover and refrigerate
38
) Return soup to pot
39
Bring to simmer, thinning with more water, if desired
40
Season soup to taste with salt and pepper
41
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices
42
Ladle soup into bowls
43
Add dollop of sour cream to each bowl
44
Garnish soup with sliced spinach leaves and serve