Spicy Winter Greens and Yukon Gold Potato Veloute Recipe vbauquetfarre Recipe

Name: Spicy Winter Greens and Yukon Gold Potato Veloute Recipe vbauquetfarre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1/4 teaspoon dried, red chili pepper flakes or to taste; 4 shallots skinned, halved and finely sliced; 2 garlic cloves skinned and finely sliced; 1 cup dry white wine; 12 oz Yukon gold potatoes peeled and cut in 1/2 cubes; 12 oz winter greens (chard, beet greens or collard greens) including stems, cut in 1/2 strips; 3 cups vegetable broth in cartons (Pacific Organic); 2 1/4 to 2 1/2 cups spring water; 1 1/4 teaspoons sea salt or to taste; freshly ground black pepper to taste; creme fraiche as garnish; sweet Hungarian paprika as garnish

Servings: persons

3 tablespoons extra virgin olive oil
1/4 teaspoon dried, red chili pepper flakes or to taste
4 shallots skinned, halved and finely sliced
2 garlic cloves skinned and finely sliced
1 cup dry white wine
12 oz Yukon gold potatoes peeled and cut in 1/2 cubes
12 oz winter greens (chard, beet greens or collard greens) including stems, cut in 1/2 strips
3 cups vegetable broth in cartons (Pacific Organic)
2 1/4 to 2 1/2 cups spring water
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
creme fraiche as garnish
sweet Hungarian paprika as garnish

1
Heat a large heavy-bottomed soup pot at medium-high heat.
2
Add the olive oil, the chili peppers and shallots, stir well and saute for 2 minutes until softened, stirring only from time to time.
3
Add the garlic and wine.
4
Mix well and continue to fast simmer for 3 to 4 minutes, until the wine has reduced to a syrupy sauce.
5
Add the potatoes, greens, broth, 2 1/4 cups of the spring water, salt and pepper to taste.
6
Bring to a boil.
7
Once a full boil is reached, reduce heat, cover the pot and slow simmer for 20 minutes until the potatoes are tender.
8
Puree the soup with a stick blender or food processor until smooth and thin with the balance of the spring water to the desired consistency.
9
Taste and adjust the seasoning if needed and keep warm.
10
Ladle the soup in soup bowls.
11
Place 1 teaspoon of creme fraiche in the center of each bowl and using a tea strainer, sprinkle the whole surface with the sweet paprika.
12
Serve immediately.
13
Cooks note: The soup will keep for about 3 days in the refrigerator, or 1 month in the freezer.
14
2007 viviane bauquet farre food & style NY

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1/4 teaspoon dried, red chili pepper flakes or to taste, 4 shallots skinned, halved and finely sliced, 2 garlic cloves skinned and finely sliced, and more.

Yes, Spicy Winter Greens and Yukon Gold Potato Veloute Recipe vbauquetfarre falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Winter Greens and Yukon Gold Potato Veloute Recipe vbauquetfarre

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