Jul 23, 2012

mustard greens potato soup


I've not been posting much recently.  I know.  I'm sorry.

It's kind of been a whirlwind of a week: job celebrations involving Melt, training walks, yoga with best friends, playing with cute little triplet cousins, Bachelorette finales, husband work-clothes shopping, (no-longer-so-far-off) dreams of a house of our own, and other important things.



Today was the clean-up-the-mess-of-your-responsibilies-that-have-been-forgotten day.  I got to work early.  On a Monday.  I finished getting ready for this morning's class, graded compositions, graded online activities, and got ready for the week.  I came home from work, walked the dog, and put in a maintenance report for a broken garbage disposal.  I may even be making some Asian-inspired coleslaw to have with dinner (recipe to come!).

I feel responsible and together because my life is finally (slightly) less disheveled than it's been.  That's a good thing, considering it's only Monday.

Somewhere between the Uno games and the world's biggest grilled cheese sandwich (filled with pizza rolls), I forgot that I like cook.  Then, I remembered and made this (out of Fresh Fork mustard greens that also got lost {in the back of my fridge} this past week).

Mustard greens have a wasabi- or horseradish-like bite to them, so I based this recipe off of a horseradish soup recipe.  But, after the greens are cooked, they lose most of their heat.  I added wasabi to some of the soup to bring it back, while leaving the rest more light.

This soup is thick and hearty.  My husband enjoyed it warm without wasabi, swearing that it tasted just like normal potato soup (with healthy greens nearly undetectable to your taste buds).  It was too warm outside for me, so I had it cold with a good bit of wasabi added for a nice kick.  Both variations were delicious.


Mustard Greens Potato Soup
Recipe adapted from Epicurious.com
Serves 6

Ingredients:
  • 4 tbsp butter (unsalted)
  • 1/2 c breadcrumbs (unseasoned)
  • 1 onion, finely diced or pureed
  • 1 bunch mustard greens
  • 8 c vegetable stock (unsalted)
  • 4 Russet potatoes, peeled and diced
  • Salt, to taste
  • Wasabi, to taste (optional)
First of all, wash the mustard greens and put half of them in a blender with 4 c. vegetable stock.  Puree it together until smooth.  Repeat to use the rest of the mustard greens and stock.  Set broth aside.

Begin by melting the butter in a large soup pot.  Add the breadcrumbs and onion.  Allow them to form a thick roux and let it brown for about one minute over medium heat, stirring often.  Add the mustard greens broth to the pot, as well as the diced potatoes.  Season with salt and wasabi, to taste.  Allow the soup to simmer and thicken over low heat for about an hour.  Serve warm (or chilled) with fresh bread.





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