Recipe of the Week - Mustard Greens and Potato Soup

Another recipe from Joy Larkcom’s ‘Oriental Vegetables - The Complete Guide for the Gardening Cook’ (Frances Lincoln).

Ingredients:

  • 275g mustard greens
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 1kg peeled potatoes, chopped
  • 1/2 glass of dry white wine
  • 1.5 litres of vegetable stock
  • 1 large pinch nutmeg
  • 100ml yoghurt

Directions:

Cook the onion and garlic in a little oil or butter until soft.  Add the potato, wine and stock, bring to a boil and simmer until the potato is soft.  Use a hand-blender to bring it to a smooth puree and season with salt and pepper.  

Meanwhile cook the mustard greens briefly, either by boiling in water or wilting in a little oil.  Chop the cooked greens coarsely and stir them in to the potato soup with the nutmeg.  Just before serving, whisk the yoghurt in to the soup.  Alternatively spoon a dollop of yoghurt on each portion.

Michael Kelly is a freelance journalist, author and founder of GIY.

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