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On the southern edge of the Northeast Kingdom in Craftsbury, Pete Johnson grows a wide variety of organic vegetables, specializing in baby greens, root vegetables and heirloom tomatoes. The farm, Pete’s Greens (petesgreens.com), uses greenhouses, root cellaring and other season-extending techniques to offer the greatest vegetable diversity for as much of the year as possible, proudly calling itself “Vermont’s four-season vegetable farm.” Pete’s mixed braising greens were the inspiration for this soup.
Ingredients
1 slice thick-cut bacon, diced
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1/2 pound sausage, dried chorizo or
smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very
fine strips
1/2 cup heavy cream
1⁄4 teaspoon hot sauce (optional)
1/2 teaspoon kosher salt
Coarsely ground black pepper
Instructions
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1/2 pound sausage, dried chorizo or
smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very
fine strips
1/2 cup heavy cream
1⁄4 teaspoon hot sauce (optional)
1/2 teaspoon kosher salt
Coarsely ground black pepper
1. Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan.
2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes.
3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
4. Add greens and cream and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using. Add salt and pepper.
5. Ladle into soup bowls and garnish with reserved bacon. Serves 10.
Recipe by Tracey Medeiros, "Vermont Fresh," Oct. 2009.
Nutritional Information
2. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes.
3. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
4. Add greens and cream and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using. Add salt and pepper.
5. Ladle into soup bowls and garnish with reserved bacon. Serves 10.
Recipe by Tracey Medeiros, "Vermont Fresh," Oct. 2009.
Per serving: 260 calories, 14g fat, 40mg chol., 10g prot., 24g carbs., 3g fiber, 880mg sodium.
