Name: Winter Greens Soup - Annie Somerville
Ingredients: Vegetable Stock; 1 tb Light olive oil; 1 lg Yellow onion; thinly sliced; Salt and pepper; 4 Cloves garlic; minced; 1 c Chard stems; thinly sliced; 1 md Potato; thinly sliced; 1 lg Carrot; thinly sliced; 1/4 c Dry white wine; 1 bn Kale; 1 bn Green chard; 1 bn Spinach; 1 tb Fresh lemon juice; 1 Recipe Garlic Croutons; Parmesan cheese; grated

Brothers and sisters, the coming of Christ is near. The ultimate epiphany is just around the corner. If we think otherwise, we tragically impoverish our souls. Most Christians think little of Christ’s return, or if they do think about the day they will see Christ, they associate it with the day of their death. This is a proper hope, but death is not a pleasant thing, and thus the expectation of seeing Christ is mixed with a certain fear of the dark veil. But it is not so with His Second Coming. It is all joy! And that singular joy is meant to be a boon to our souls.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	French	Soups &, Stews	1	Servings

INGREDIENTS

		Vegetable Stock
1	tb	Light olive oil
1	lg	Yellow onion; thinly sliced
		Salt and pepper
4		Cloves garlic; minced
1	c	Chard stems; thinly sliced
1	md	Potato; thinly sliced
1	lg	Carrot; thinly sliced
1/4	c	Dry white wine
1	bn	Kale
1	bn	Green chard
1	bn	Spinach
1	tb	Fresh lemon juice
1		Recipe Garlic Croutons
		Parmesan cheese; grated

INSTRUCTIONS

Make the stock and keep it warm over low heat.
Wash the kale, remove stems (use in Vegetable Stock). Wash chard remove
stems (use in Vegetable Stock). Wash spinach remove stems.
Heat the olive oil in a soup pot and add the onions, 1/2 tsp. salt and
several pinches of pepper. Saute over medium heat until the onion is soft,
about 5 to 7 minutes. Then add the garlic, chard stems, potatoes, and
carrot. Saute until the vegetables are heated through, about 5 minutes. Add
1/2 c. stock, cover pot, and cook for about 10 minutes. When the vegetables
are tender, add the white wine and simmer for 1 to 2 minutes, until the pan
is nearly dry. Stir in the kale, chard, 1 tsp. salt, and a few pinches of
pepper, and 3 cups stock. Add the spinach and cook for 3 to 5 minutes,
until just wilted.
Puree the soup in a blender or food processor until it is smooth. Thin with
a little more stock if it seems too thick. Season with lemon juice and salt
and pepper to taste. Garnish each serving with Garlic Croutons and a
sprinkle of Parmesan.
Makes 9 to 10 cups.
NOTE: " A hearty, nourishing winter soup, with full flavors and a smooth
texture. The kale will take longer to cook than the spinach or chard, so be
sure it's tender before you puree the soup. We often vary this recipe by
adding a small handful of French sorrel leaves for their lemony flavor."
REG1 shared by Karin Baumgardner, Issaquah, WA
Recipe by: Fields of Greens - Annie Somerville
Posted to MC-Recipe Digest V1 #999 by KSBAUM <KSBAUM@aol.com> on Jan 9,
1998

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