Spring Green Soup

Ingredients

• 1 bunch Swiss chard, about 2 pounds, rinsed and stemmed
• 1 bunch dandelion greens, about 1 1/2 pounds, rinsed and stemmed
• 1 tablespoon butter
• 2 scallions, chopped
• 1 clove garlic, minced
• ½ teaspoon chopped chili pepper
• 2 cups chicken broth
• 1 cup thinly sliced fresh fennel
• 1 cup peeled and cubed potatoes
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 2 tablespoons chopped fresh mint, plus mint for garnish if desired
• 1 cup milk
• 1 cup yogurt, plus yogurt for garnish if desired
• 1 cup grated feta cheese

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    179 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 10 grams protein; 29 milligrams cholesterol; 860 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted. Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.
2. Remove the pot from the heat and let it cool slightly. Add the mint, milk and yogurt and puree in a food processor or blender. Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.