Will made this for farm lunch last week and it was so yummy and satisfying! We had the main ingredients in our Soup & Salad Box, too.
1. Wash, trim and chop 4-5 Collard leaves finely (you want them to be small enough to easily fit on your soup spoon).
2. Trim and grate or finely chop Garlic.
3. Wash, trim and chop Rutabaga and Potatoes: you want at least 6 cups of prepared roots.
4. In a large Soup Pot heat 4T Olive or Canola Oil, add Potatoes and Rutabaga. Season with salt and pepper, stir to sauté for 3-4 minutes. Add Garlic, sauté for another minute or so.
5. Add 6 cups of liquid: vegetable or chicken broth, water, wine, beer, milk, cream, or a combination of liquid (we like to use chicken broth and cream). Simmer for 20-30 minutes until roots are very tender.
6. Puree Soup with immersion blender or mash well with a potato masher (or use food processor) to desired consistency.
7. Add chopped Collards, simmer for another 10 minutes, check seasoning and serve.
