Title: Orn Red Potato Soup with Garlic and Wild Greens
Categories: Soup
Yield: 6 Servings
| 1 | lb | Red potatoes, rinsed in cold water |
| 1 | | Leek, including just a little of the green, chopped and wash |
| 1 | md | Spanish onion, diced |
| 4 | cl | Garlic, peeled |
| 2 | | Jalapeno peppers, seeded and finely minced |
| 3 | c | Coarsley chopped red Swiss chard, mustard green and turnip g |
| 4 | md | Vine ripened tomatoes, coarsley chopped |
| 2 | c | Chopped canned plum tomatoes |
| 1 | qt | Vegetable stock and water |
| 1 | ts | Kosher salt |
| 1 | ts | Cracked black pepper |
| 3 | tb | Balsamic vinegar |
Combine all the ingredients in a heavy stockpot and cover. Place over high
heat and bring to a boil. Reduce heat, cover and simmer slowly for 35
minutes, or until the potatoes are soft. Cool slightly and puree in a
blender or food processor. Adjust seasoning, if necessary. From Eat More
Weigh Less by Dean Ornish Typed by Lisa Greenwood From: Lisa Greenwood
Date: 03-10-96