If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When I was young my mother used to make carrot soup for my sister and I year round and we loved it. During a recent trip at my local farmer's market, one stand was carrying eye-catching orange carrots and the next one had beautiful, vibrant green mustard greens. This is how I got the idea to spice up my mother's comfort food. I love how making soups allows you to melt flavors together and this one is particularly nice on a crisp fall evening to help warm you from the evening out. Just one note - because the mustard leaves are so strong and spicy I only put a little salt in during the cooking - about one teaspoon. If needed, you can always add more after the soup has been pureed. - CamsKitchen
- 10 cups chicken stock (or vegetable stock for vegetarian/vegan option);
- 1 bunch carrots, peeled and chopped in 3-4 pieces each;
- 1 bunch mustard greens, washed and cut in two;
- 2 medium spanish onions, peeled and quartered;
- 3 cloves garlic, peeled and halved;
- 2 bay leaves;
- 1 tablespoon marjoram;
- Sour cream (for garnish);
- fresh cracked pepper.
- Place the stock, carrots, mustard greens, onion, garlic, bay leaves, and marjoram into large stock pot over high heat. Season with pepper and 1 teaspoon salt (see note above). Bring to a boil and reduce heat to medium-low. Let simmer for about 2 hours.
- Remove pot from heat. Let cool for at least fifteen minutes, then puree all in blender, working in batches. Add salt to taste if needed.
- Serve hot with dollop of sour cream.
Kale Pesto Orecchiette & The Gin Hound.
Not-so traditional pesto
Smoky and Spicy Paloma
Go play outside!
DIY Herb Rubs
Poems for your fridge.