Cream of Potato & Greens Soup with lemon, bacon, chives and crispy shallots

 

This picture has no glamour lighting and it is just my freshly served-up bowl on my dining room table, but trust me, this something you cannot stop eating. Just one more spoonful please! If you do not have the privilege of a fridge full of splendid vegetables from In Good Heart Farm, I am sorry. Join the next CSA season. Move to central North Carolina if you must. This features everything good we are offering at the moment and it is Alpha-gal safe for those of you who have joined our elite community and know what that is. No mammal ingredients!

Sauté the following over medium heat in however much olive oil you think is needed. Just add the ingredients as you chop them, stirring as you go.

1 yellow onion, chopped

3-4 cloves garlic, chopped

1 teaspoon garlic powder

2 teaspoons Dilly Mix made by Patricia at In Good Heart Farm* 

5 potatoes, diced (wash but don't peel, leave those nutritious skins on)

3 Hakurei turnips, diced 

1/2 bunch of collard greens, stems removed, leaves chopped

A few handfuls of fresh nettle leaves (about an ounce)

Add:

6 cups chicken broth

Let this all simmer until the potatoes are tender. Remove from heat and puree well in a blender till creamy. Return to pot on low heat.

Then add:

Juice of 1 lemon

1/4 cup nutritional yeast

salt and pepper to taste

A splash of vegan whipping cream if you have it

Serve with:

Chopped turkey bacon you have been crisping up in the oven at 350

Lots of finely chopped chives

Crispy fried shallots (latest favorite thing from Trader Joes)

*ingredients are dried green garlic, onion, dill, celery and Maldon finishing salt