Title: Mustard Green Soup
Categories: Soup Vegetable Bean
Yield: 4 Servings

2	lb	Turnips, peeled and diced
4	tb	Olive oil
3		Cloves garlic, finely chopped
1	lg	Leek (or one large onion), chopped
2	c	Cooked navy beans
1/2	lb	Mustard greens (or any bitter greens), washed and coarsely c
6	c	Chicken broth
		Salt and pepper to taste

In a pot of boiling water, cook the turnips for about 5 minutes. Drain and reserve.

Heat the olive oil in a soup kettle or pot. Add the garlic and leek and cook over medium-low heat, stirring often, until the garlic and leek are softened but not browned. Stir in the turnip, beans, greens, and broth. Add salt and pepper to taste, and simmer for about 15 minutes. Serve hot.

1 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York

MM Format by John Hartman hartman@indy.net Cro-Magnon@juno.com

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