Top | spring, spring
green love potato soup
(recipe, Sarah Gilbert)
A big bag of bok choy leaves, fresh from the farmer's market that day. A French bistro cookbook. A late night. And me. It yielded the most satisfying, easy and endlessly adaptable soup recipe. Based on the 'soupe cresson, pommes de terre' (watercress and potato soup) in [/books/collections/all_books/Bistro+Cooking "Patricia Wells' 'Bistro Cooking'"].
- 2 to 3 cups bok choy leaves (or watercress, tender spinach or chard, or another tender spring green)
- 3 Tbsp. butter
- 1 to 2 lb. potatoes (I used a mix of russet and Alby's gold), peeled and cut into small cubes
- 3 to 4 cloves garlic, peeled and minced
- salt and freshly-ground pepper
- a little more butter
- a glug of cream, creme fraiche, or plain whole milk yogurt
- Rinse greens well and pick over, discarding woody stems and spoiled leaves.
- Chop greens roughly.
- Heat butter over medium/medium-low heat in large soup pot.
- Add a bit of salt and greens, tossing to coat with butter.
- Cook 4-6 minutes, until greens seem tender.
- Add potatoes and enough water to cover by a few inches (or chicken/vegetable stock if you have it).
- Bring to a simmer and cook, covered, until potatoes are tender.
- Using a potato masher or immersion blender, smush potatoes, pureeing if you like that sort of thing.
- Add chopped garlic and let sit for a minute to take the edge off.
- Season to taste with salt and pepper, stir in another tablespoon of butter, and serve, pouring in the cream just before eating.