Ingredients
1 bunch
kale (coarsely chopped) 1 bunch
Swiss chard (coarsely chopped) 1
onion (chopped) 10
shiitake mushrooms (fresh, stemmed, coarsely chopped) 1 tablespoon
Herbes de Provence (or favorite herb blend) 1
frozen sweet peas (or fresh in season) 2 quarts
vegetable broth Yields:
Instructions
Rinse kale and chard. Pull out and discard thick stems. Coarsely chop leaves. Set aside.
Heat enough oil in a soup pot to coat the bottom. Add the onion and cook until slightly golden. Add mushrooms, and stir fry 2-3 minutes. Add greens, herbs and broth. Bring to a simmer and cook 2-3 more minutes, stirring frequently.
Turn off the heat and add the peas. Let it cool enough to blend in a food processor or high-speed blender like a Vitamix. (If it’s too hot, it will explode.) Return to pot to reheat and add hot sauce to taste, and salt if desired. (Recipe #462)