Guest guest Posted February 9, 2009 Report Share Posted February 9, 2009 I made this last night to rave reviews from DH and the boys. The measurements are sketchy since I did it out of my head. 1 TSP Olive oil 2 leeks sliced (white and light green part) 4 potatos chopped in chunks (I don't peel them...just remove the spots) 4 garlic colves minced 1/2 cup chopped onion two or so large handfulls of collard greens (washed and sliced, tough stem removed) 6 cups water 2 vegetable boullion cubes (supposed to be for 4 cups of water) [i also added some leftovers from the fridge including about 1 cup of sauteed broccoli and green beans - there were a few mushrooms in there as well and 1/4 cup of a barley/carrot stew] The amounts can be modified depending on what you have in the fridge and what needs to be used up! Sautee leeks, onion, and garlic. Add potatos, collards, water/broth (and anything else in the fridge that needs to be used). Cook until potatos are soft. Puree. Serve. After I pureed the soup I added some evaoporated milk that was in the fridge and needed to be used. The soup is just as good without it though (I don't like waste so I used it up). The soup has a green tinge from the collards (and other green veges I suppose). It makes a decent amount: DH had two bowls, I had one, DS#1 had 2 small bowls, and DS#2 had a small bowl (he has been very picky these days) and there are leftovers for tonight. Paula Quote Link to comment Share on other sites More sharing options...
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