SPRING GREEN SOUP

Spring Green Soup image

Provided by Molly O'Neill

Categories one pot, soups and stews, side dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 bunch Swiss chard, about 2 pounds, rinsed and stemmed
1 bunch dandelion greens, about 1 1/2 pounds, rinsed and stemmed
1 tablespoon butter
2 scallions, chopped
1 clove garlic, minced
1/2 teaspoon chopped chili pepper
2 cups chicken broth
1 cup thinly sliced fresh fennel
1 cup peeled and cubed potatoes
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh mint, plus mint for garnish if desired
1 cup milk
1 cup yogurt, plus yogurt for garnish if desired
1 cup grated feta cheese

Steps:

In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted. Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.
Remove the pot from the heat and let it cool slightly. Add the mint, milk and yogurt and puree in a food processor or blender. Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams