A nutritious and delicious soup with a unique flavor.
Serves: 5 Preparation time: 20m Cooks in: 30m Ready in: 50m
500g. various wild greens
30ml olive oil
2 medium leeks (white part only), sliced
2 medium potatoes, diced
2 green apples peeled, diced
1½ liters chicken stock
1 cup milk-cheese
salt and freshly ground pepper
In a large saucepan, heat plenty of salted water. When boil, add the greens for 4-5 minutes.
Remove from the pan with a fork and drain in a colander. Once slightly cooled, finely chop and set aside. Empty the water of the pot and wipe well.
In the same pan, heat the olive oil. Add the leeks and sauté for 3 minutes over medium heat. Put the greens with potatoes and green apples. Season to taste and cook for 3 minutes. Add the broth, turn up the heat and allow food to a boil. Finally, lower the heat, cover the pot and simmer for another 20 minutes, until potatoes are tender.
Remove the pan from the heat and pass the soup from the blender, in portions. For a more subtle effect pour through a fine sieve, share it on plates and garnish each serving with 1 tsp. of milk-cheese . Sprinkle with pepper and serve.
Photo-Food Styling: Antonia Kati