Thursday, November 28, 2013

a recipe...

Beet Greens Soup
Serves 4
2 T extra virgin olive oil
1 leek, well washed and diced
1 small fennel bulb, green parts discarded, white parts diced
1 yellow onion, diced
2 garlic cloves, finely minced
Greens from 1 bunch of beets, stems and leaves separated, washed and roughly chopped
Coarse sea salt
Freshly ground black pepper
6 cups organic vegetable or chicken stock

Directions:  Heat the olive oil in a soup pot over medium heat. Add the leek, fennel, onion, garlic and beet stems and cook, stirring now and then, until softened, about 10 minutes. Try to avoid giving the vegetables color, just get them to sweat.  Add the beet greens to the vegetables along with a large pinch of salt and a few generous grinds of pepper. Stir to combine then pour the stock over the vegetables. Turn the heat to high, bring the soup to a boil and turn off the heat. You want the greens to be just wilted and still have their integrity. Carefully puree the soup in a powerful blender, if you’d like the texture to be extremely smooth, pass the soup through a fine-mesh strainer into a clean pot. Season to taste with more salt and pepper. This soup can be chilled and eaten cold. Serve with a drizzle of good olive oil and a grind of black pepper.
delicious!!  i'll be making it again to help me detox after Thanksgiving!  ;)

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