Ingredients:
- 1 lb mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
- garnish: fennel fronds or chopped dill
Directions:
- Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
- Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
- Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
- Cooks' note: Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.86 Kcal (389 kJ) | ||
| Calories from fat | 71.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 12% | |
|---|---|---|---|
| Cholesterol | 18.79mg | 6% | |
| Sodium | 41.42mg | 2% | |
| Potassium | 272.88mg | 6% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.8mg | 5% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 29.03 Kcal (122 kJ) | ||
| Calories from fat | 22.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 12% | |
|---|---|---|---|
| Cholesterol | 5.87mg | 6% | |
| Sodium | 12.95mg | 2% | |
| Potassium | 85.3mg | 6% | |
| Total Carbs | 1.52g | 2% | |
| Sugars | 0.17g | 2% | |
| Dietary Fiber | 0.53g | 7% | |
| Protein | 0.37g | 2% | |
| Vitamin C | 3.4mg | 18% | |
| Iron | 0.3mg | 5% | |
| Calcium | 21.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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