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Winter Greens Soup with Parmesan Garlic Croutons Recipe

   
 

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     Winter Greens Soup with Parmesan Garlic Croutons

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
2 tbsp extra-virgin olive oil
1 onion, diced
1 cup celery, diced
1/2 cup carrots, diced (about 1 large peeled carrot)
2 large garlic cloves, minced
2 large potatoes, peeled and diced
5 cups vegetable or organic chicken stock
1/2 tsp dried thyme
4 cups fresh kale leaves or Swiss chard, chopped
 
for croutons-
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
5 slices sourdough or whole grain bwon bread, cut into 1/2 inch cubes
Fresh ground sea salt
2 tbsp Parmesan, finely grated

Instructions
Heat oil in large saucepan. Add onion, celery, carrots, and minced garlic cloves; saute over medium-low heat, stirring often until onions and celery are soft, about 10 minutes. Be careful not to brown or scorch. Stir in diced potatoes, stock, and thyme.
Rinse kale or chard and pat dry. Stack together and ct greens into very thin shreds and chop. You should have enough to lightly pack a 4 cup measure. Stir into stock and bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until greens are tender.
Puree in saucepan using a hand-held blender or puree in two batches in a blender or food processor until soup it smooth. Return to saucepan. Preheat oven to 350 F.
Combine olive oil and garlic together in a large bowl. Toss in bread crumbs to lightly coat. Spread out on a parchment lined baking sheet. Sprinkle with sea salt and Parmesan. Bake for 8 to 10 minutes, stirring occasionally, until croutons are evenly golden and crisp. Sprinkle croutons on top of soup.


Originally Submitted
1/29/2013





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