1/2 cup carrots, diced (about 1 large peeled carrot)
2 large garlic cloves, minced
2 large potatoes, peeled and diced
5 cups vegetable or organic chicken stock
1/2 tsp dried thyme
4 cups fresh kale leaves or Swiss chard, chopped
for croutons-
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
5 slices sourdough or whole grain bwon bread, cut into 1/2 inch cubes
Fresh ground sea salt
2 tbsp Parmesan, finely grated
Instructions
Heat oil in large saucepan. Add onion, celery,
carrots, and minced garlic cloves; saute over
medium-low heat, stirring often until onions and
celery are soft, about 10 minutes. Be careful not
to brown or scorch. Stir in diced potatoes, stock,
and thyme.
Rinse kale or chard and pat dry. Stack together
and ct greens into very thin shreds and chop. You
should have enough to lightly pack a 4 cup
measure. Stir into stock and bring to a boil.
Cover, reduce heat, and simmer for 30 minutes or
until greens are tender.
Puree in saucepan using a hand-held blender or puree
in two batches in a blender or food processor until
soup it smooth. Return to saucepan.
Preheat oven to 350 F.
Combine olive oil and garlic together in a large
bowl. Toss in bread crumbs to lightly coat. Spread
out on a parchment lined baking sheet. Sprinkle
with sea salt and Parmesan. Bake for 8 to 10
minutes, stirring occasionally, until croutons are
evenly golden and crisp.
Sprinkle croutons on top of soup.
Originally Submitted
1/29/2013
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