Beet Greens Soup recipe
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Ingredients
- 1 potato, diced 1 bunch beet tops with stems 2 tablespoons bacon grease ½ cup diced onion ½ cup shredded carrots salt and ground black pepper to taste 4 cups chicken stock, divided 1 ½ cups shredded cooked pork 1 cup frozen peas
Nutrition Info
- 211.8 caloriescarbohydrate: 21.6 gcholesterol: 52.8 mgfat: 3.7 gfiber: 4.3 gprotein: 23 gsaturatedFat: 1.2 gservingSize: -sodium: 834.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Beet Greens Soup
Directions
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Place potato in a microwave-safe bowl. Cover with salted water. Cook in the microwave until tender, about 5 minutes.
Place beet tops and stems on a flat work surface. Cut greens into thin strips and dice stems. Stack greens and stems in separate piles.
Heat bacon grease in a large skillet over medium-high heat. Add beet stems, onion, and carrots. Cook and stir until tender, about 5 minutes. Season with salt. Add beet greens, saute until wilted, about 5 minutes.
Reserve 1/2 cup of the greens mixture in the skillet. Transfer the rest of the mixture into a blender, add boiled potato and 2 cups stock. Blend until smooth, adding salty potato water to thin mixture as needed.
Pour the blended mixture into a large pot. Stir in the reserved greens mixture, the remaining 2 cups stock, shredded pork, and peas. Cook until soup is heated through, about 8 minutes. Season with salt and pepper.