Collard Green Squash Fennel And Turnip Soup Recipes

Steps:

• in a 4 quart pot heat the oil on medium.
• saute the onion and garlic 3 minutes.
• Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil.
• Add vinegar and cook 2 minutes.
• add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.

Steps:

• Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
• Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
• Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
• Cooks' note:
• Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.