Mac's Leafy Green Soup

Source

Author: Bob and Robin Young

Source: Adapted From: Mac McNeil

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Comments

A great use for those summer greens that you just don't quite know what to do with. This is a very good soup!

Author Notes

This soup does not call for any herbs, but you might like to try some, like maybe some garlic, onion, or shallot. Maybe some diced fine fennel or Winter Savory.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 8

Ingredients

4

sm

Potatoes, sliced

2

sm

Carrots, sliced

3 - 4

c

Water, enough to cover potatoes and carrots plus ½" water

1

Chicken Bullion cube dissolved in 1 cup water

2

c

Chicken Stock

1

bunch

Swiss Chard

4

c

Kale

2

T

Butter

1

In the water, cook the vegetables until the potatoes and the carrots are just fork tender. Add the Swiss Chard with the Kale to boiling vegetables. Cover and cook chard will turn bright green. To long and it turns brown.

2

Blend all vegetables and water in food processor with about 2 tablespoons butter, add salt and pepper to taste. Sometimes it pays to hold a little of the water used to boil the vegetables to get the desired thickness that you like.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour