Beet Green Soup
This is a good recipe to use those beet greens that come with a bunch of your CSA beets.
3 tablespoons extra virgin olive oil
1 onion, halved and sliced into 1/4-inch thick half-moons
2 cloves garlic, finely chopped
1 # potatoes, cut into 1/2-inch dice
3/4 teaspoon coarse sea salt
1/4 teaspoon hot red pepper flakes
4 cups beet greens, sliced into 1/2-inch wide ribbons (the greens from 1 bunch of beets)
3 cups chicken broth
1 small bay leaf
Four 1/2-inch thick slices rustic whole grain bread
Freshly grated Parmesan cheese
In a large pot, heat the olive oil over high heat until hot. Add the onion and garlic and cook until softened but not browned, about 8 minutes. Add the potatoes, sea salt and red pepper flakes, then add the greens, stirring well. Add the broth and bay leaf and bring just to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Toast the bread, rub with some olive oil and a cut clove of garlic (or garlic powder).
Serve the soup in large bowls topped with the garlic bread and the cheese sprinkled over the top.
Adapted from Post-Gazette.com
3 tablespoons extra virgin olive oil
1 onion, halved and sliced into 1/4-inch thick half-moons
2 cloves garlic, finely chopped
1 # potatoes, cut into 1/2-inch dice
3/4 teaspoon coarse sea salt
1/4 teaspoon hot red pepper flakes
4 cups beet greens, sliced into 1/2-inch wide ribbons (the greens from 1 bunch of beets)
3 cups chicken broth
1 small bay leaf
Four 1/2-inch thick slices rustic whole grain bread
Freshly grated Parmesan cheese
In a large pot, heat the olive oil over high heat until hot. Add the onion and garlic and cook until softened but not browned, about 8 minutes. Add the potatoes, sea salt and red pepper flakes, then add the greens, stirring well. Add the broth and bay leaf and bring just to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Toast the bread, rub with some olive oil and a cut clove of garlic (or garlic powder).
Serve the soup in large bowls topped with the garlic bread and the cheese sprinkled over the top.
Adapted from Post-Gazette.com
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