Field of Greens - Winter Greens Soup

[Guest guest]

Not a good choice for spring and summer, but it WAS cold when I formatted it.

And I attempted to embed the recipes for Garlic Croutons and the book's stock -

maybe Karen will let me know if I was successful?

 

 

* Exported from MasterCook *

 

Winter Greens Soup

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Vegetable Stock (Fields of Greens) -- include the chard

and kale stems

1 tablespoon light olive oil

1 large onion -- thinly sliced, about 3 cups

salt and pepper

4 garlic cloves -- finely chopped

1 cup chard stems -- thinly sliced

1 medium potato -- thinly sliced, about 1 cup

1 large carrot -- thinly sliced, about 1 cup

1/4 cup dry white wine

1 bunch kale -- stems removed and leaves washed, about 8 cups

packed

1 bunch green chard -- stems removed and leaves washed, about 8

cups packed

1 bunch spinach -- stems removed and leaves washed, about 8 cups

packed

1 tablespoon fresh lemon juice

1 recipe Garlic Croutons

grated Parmesan cheese

 

Makes 9 to 10 cups. 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.

 

Make the stock and keep it warm over low heat.

 

Heat the olive oil in a soup pot and add the onions, 1/2 teaspoon salt, and

several pinches of pepper. Saute over medium heat until the onion is soft, 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 cup stock, cover

the 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 teaspoon salt, a few pinches of pepper, and 3 cups stock.

Cover the pot and cook the soup for 10 to 15 minutes, until the chard and kale

are tender. 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.

 

Yield:

" 9 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 418 Calories; 1g Fat (3.3% calories from

fat); 13g Protein; 86g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 1428mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 9 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : makes 9 to 10 cups

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Garlic Croutons

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 to 2 tablespoons extra-virgin olive oil, as needed

2 garlic cloves -- finely chopped

1/4 French baguette -- thinly sliced

 

Preheat the oven to 375F. Combine the olive oil and garlic. Lay the slices of

baguette on a baking sheet and brush them lightly with the garlic oil. Bake for

about 8 minutes, until the croutons are crisp and lightly browned.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 9 Calories; trace Fat (1.9% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Stock (Fields of Greens)

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 yellow onion -- thinly sliced

1 leek top -- chopped and washed

4 garlic cloves -- iin their skin, crushed with the side

of a knife blade

1 teaspoon salt

2 medium carrots -- chopped

1 large potato -- thinly sliced

1/4 pound white mushrooms -- sliced

2 celery ribs -- sliced

6 parsley sprigs -- coarsely chopped

6 fresh thyme sprigs

2 fresh marjoram or oregano sprigs

3 fresh sage leaves

2 bay leaves

1/2 teaspoon peppercorns

9 cups cold water

 

Here is our basic stock, the foundation for many of our soups. Of course you

can vary the vegetables or add more fresh herbs; just be sure the ingredients

are flavorful and fresh and stay away from members of the cabbage family

(broccoli, cauliflower, cabbage)--their strong flavor will quickly overpower the

stock. We bgin by steaming onions, leeks, and garlic with the salt, which

breaks down their fiber to release more flavor. Then we add the remaining

ingredients and simmer for a full hour to draw out all the vegetable flavor.

You can easily double the recipe and freeze half the stock for later use.

 

Pour just enough water into a stockpot to start the onion cooking. Add the

onion, leek top, garlic, and salt. Stir the vegetables, then cover the pot, and

cook them gently over medium heat fr 15 minutes. Add the remaining ingredients

and cover with 9 cups cold water. Bring to a boil, reduce the heat, and simmer,

uncovered, for 1 hour. Pour the stock through a strainer, pressing as much

liquid as possible from the vegetables, then discard them.

 

Variation--Light Vegetable Stock: Lighter in flavor and color, this stock goes

into potato soups to keep them from discoloring. Using the main recipe, add an

extra potato, omit the carrots and mushrooms, and use the entire leek. The tops

and outer leaves of fennel bulbs are excellent additions.

 

Yield:

" 7 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 241 Calories; 1g Fat (2.8% calories from

fat); 7g Protein; 55g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 2333mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0