This is an amazingly nourishing soup! Cure all that ails you. I modified it slightly, but it comes from the wonderful world of Greens, a vegetarian mecca of a restaurant in San Francisco where Tom and I went for our honeymoon. I don’t have a picture of the soup, but here’s a picture of me having just eaten dinner at Greens.
@ 4 cups vegetable stock
1 tbsp 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
1 large carrot, thinly sliced
1/4 cup dry white wine
1 bunch kale, stems removed @ 8 cups washed & packed
1 bunch green chard, stems removed @ 8 cups washed & packed
1 bunch spinach, stems removed @ 8 cups washed & packed
1 tbsp fresh lemon juice
Make the stock, or buy it. Either way, heat it up and keep warm over low heat.
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, 5-7 min. Then add 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 1-2 minutes until the pan is nearly dry. Stir in the kale, chard, 1 tsp salt, a few more pinches of pepper, and three cups stock.Cover the pot and cook the soup for 10-15 minutes, until chard and kale are tender. Add the spinach and cook for 3-5 min, until just wilted.
Puree the soup in a blender or food processor until smooth. Thin with a little more stock if you like–here’s where I departed. I left it thick, almost like a paste. (People actually could ladle it onto a plate as opposed to a bowl and eat it like a green stew.) Season with lemon juice and more salt and pepper. We ate it with garlic bread and optional parmesan cheese. Makes 9-10 servings. From Fields Of Greens cookbook.