Spring Greens and Potato Chowder
Equipment
- 1 immersion blender or food processor/blender
Ingredients
- 1/2 cup minced shallot
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound russet potatoes peeled and diced
- 1/2 teaspoon dried savory
- 1/2 teaspoon dried thyme
- 3 cloves garlic minced
- 2 cups chicken stock
- 2 cups vegetable stock
- salt and black pepper
- 7 ounces fresh kale leaves stems removed, thinly sliced
- 3 ounces fresh sorrel stems removed, thinly sliced
- 1 cup grated Asiago cheese
- 1 cup heavy cream
- generous pinch nutmeg
Instructions
- Saute shallots in butter and oil until lightly browned.
- Stir in potatoes, herbs, garlic, stock, salt and pepper.
- Bring to a boil, then reduce heat, cover and simmer for about 20-25 minutes (until potatoes are tender).
- Puree soup (if not using an immersion stick blender allow the soup to cool first.)
- Bring soup to a simmer then stir in shredded kale and sorrel, cooking only long enough to wilt the greens.
- Remove from heat and stir in the Asiago, stirring until it melts.
- Stir in the whipping cream and nutmeg.
Notes
Note: You can substitute fresh spinach for sorrel with the addition of a little lemon juice, sumac, or mango powder (amchur). Recipe from the kitchen of palatablepastime.com
Nutrition
Calories: 346kcalCarbohydrates: 25gProtein: 13gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 59mgSodium: 733mgPotassium: 643mgFiber: 3gSugar: 6gVitamin A: 4536IUVitamin C: 44mgCalcium: 334mgIron: 2mg
Tried this recipe?Let us know how it was!