Spring-Greens Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Fennel bulb - chopped (large)
1/2 lb	227g / 8oz	Dandelion greens - cleaned and chopped
1/2 lb	227g / 8oz	Mustard greens - cleaned and chopped
1/2 lb	227g / 8oz	Baby spinach leaves - cleaned
4		Garlic cloves
6 cups	1422ml	Reduced-sodium canned chicken broth
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Half-and-half
		Sprouts - (optional)

Recipe Instructions

In a 4-quart saucepan, heat oil over medium heat. Add onion and fennel; saute until vegetables soften and are lightly browned -- about 10 minutes. Add dandelion greens, mustard greens, spinach, and garlic. Cook, stirring occasionally, until greens wilt -- about 5 minutes. Add chicken broth, pepper, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Let cool 15 minutes.

Working in small batches with a blender, puree soup, transferring pureed soup to a 3-quart saucepan. Stir in half-and-half and reheat over low heat. When ready to serve, divide soup among bowls and garnish with sprouts, if desired.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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