Soup du Jour

Follow my usual recipe.

Chop and sauté in 1 tbsp butter:

• 1/2 yellow onion
• 2 carrots
• 1 turnip (optional)
• 1 bunch collard greens
• 1/2 bunch mustard greens

Cover with water and add:

• 1 Roma tomato (optional), cubed
  
• 1 garlic clove, peeled and halved
  
• 4 small Yukon gold potatoes, peeled and cubed
  
• 1 bay leaf
• 1 sprig thyme
• salt and pepper

Cook in a pressure cooker for 10-15 minutes, or in a conventional "cocotte" for 30 minutes. Blend. Serve with crème fraîche.

I unfreeze 1 ladle of soup at a time,
and serve it to my kids as an appetizer
while dinner is cooking.