Rating: Untried
Mustard greens, increasingly common in supermarkets today, cook as quickly as fresh spinach. Their assertive taste is terrific here in a warming winter soup.
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and saute until tender and golden, about 8 minutes. Add potatoes; saute 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
2
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; saute until wilted, about 3 minutes.
3
Add sauteed greens to potato mixture. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
4
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
Ingredients
4tbspolive oil
2cupschopped onions
2lbsYukon Gold potatoes, peeled, cut into 1-inch pieces
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and saute until tender and golden, about 8 minutes. Add potatoes; saute 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
2
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; saute until wilted, about 3 minutes.
3
Add sauteed greens to potato mixture. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
4
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
