Creamy Braising Greens Soup
Who says soup isn't for spring? This hearty bacon and sausage soup makes the very best of in-season greens.
Ingredients (13)
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1 Thick Cut Bacon Strip
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1 Onion
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1 Carrot
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2 Garlic Cloves
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½ lb Dried Spanish Chorizo
-
or
½ lb Smoked Sausage
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6 Whole Potatoes
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7½ cup Low Sodium Chicken Broth
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1¼ cup Chopped Kale
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1¼ cup Swiss Chard
-
or
1¼ cup Mustard Greens
-
or
1¼ cup Dandelion Greens
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½ cup Heavy Cream
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½ tsp Kosher Salt
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½ tsp Hot Sauce
(optional)
-
1 tsp Freshly Ground Black Pepper
Directions
- Saute 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. Crumble bacon when cool.
- 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, 5 to 8 minutes.
- 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.
- Add greens, cream and salt and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using, and black pepper to taste.
- Ladle into soup bowls and garnish with reserved bacon.