Another recipe from Joy Larkcom’s ‘Oriental Vegetables - The Complete Guide for the Gardening Cook’ (Frances Lincoln).
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.
© GIY Ireland 2016 – all rights reserved.