Mustard Greens Soup Recipes

MUSTARD GREEN CHICKEN SOUP RECIPE

Steps:

• Blanch the chicken and rinse under cold water to give it a quick wash. This procedure gets rid of any unpleasantness from the chicken.
• Put the chicken into a stockpot and add ginger. Add water until the contents of the stockpot are covered.
• Boil it first then simmer for 1.5 hours.
• Check the chicken meat is soft and put the mustard green into the soup to cook along with the chicken until the mustard green is cooked and the stalk is soft. Season the soup and it's ready to serve.

MUSTARD GREENS SOUP

Steps:

• * Note: See the "Basic Chicken Stock" recipe which is included in this collection. In a 4-quart pot bring the stock and wine to a simmer. Heat a large frying pan and add 2 tablespoons of the oil, the garlic and onion. Saute until the onion becomes just tender and add to the pot of simmering stock. Heat the frying pan again and add the remaining tablespoon of oil. Saute the mustard greens a few minutes until they collapse. Add to the pot. Cover and simmer 5 minutes or until the mustard greens and onion are tender. Pour the beaten egg slowly over the top of the soup and gently stir in. Salt and pepper to taste. This recipe serves 8. Comments: My real love for mustard greens soup began when I was a kid spending my allowance at a Chinese restaurant. This soup is a snap to make at the last minute, providing you have prepared the soup stock a few days before. It has a very clean flavor that all members of your family will enjoy. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-22-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 10-07-1995 Recipe by: Jeff Smith

ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP

Steps:

• Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
• Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
• Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
• Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
• Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

DELICIOUS MUSTARD GREENS

Steps:

• Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

GINGERY MUSTARD GREENS AND TILAPIA SOUP

Steps:

• In a 3- or 4-quart saucepan, combine the water, fish, half of the sliced onion, and 1/2 teaspoon of the salt and bring almost to a boil over medium-high heat. Lower the heat to a simmer and use a ladle to skim and discard any scum that rises to the top. Let simmer for 10 minutes, or until the flesh of the fish is opaque. Transfer the body sections to a plate, but leave the head in the broth. Let the broth simmer for another 10 minutes.
• Meanwhile, let the body sections cool for a few minutes, then remove the meat and discard the skin and bones. A fork and a soupspoon are handy for this task. It is okay if the flesh does not come off in large pieces.
• When the broth has finished simmering, remove from the heat and pour through a fine-mesh sieve into a clean saucepan. Discard the solids. Add 1 tablespoon of the fish sauce and cover and set aside if not serving right away.
• In a skillet, heat the oil over medium heat. Add the remaining onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the fish and heat for about 1 minute, or until heated through, gently breaking it up into 1-inch pieces as it heats. Add the remaining 1/4 teaspoon salt and 1 1/2 teaspoons fish sauce and the 1/8 teaspoon pepper and cook for 1 to 2 minutes to allow the fish to absorb the flavors. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the broth to a simmer. Add the mustard greens and cook for about 1 minute, or until they have wilted and turned deep green. Add the ginger and the fish and stir gently to distribute the fish evenly. Taste and add extra salt or fish sauce, if necessary. When the soup is at a simmer, turn off the heat and ladle into a serving bowl. Sprinkle with black pepper and serve immediately.
• The soups in this chapter, as well as many other recipes in this book, include gently cooking onions until they are fragrant and soft. This unhurried step is called phi hành and takes about four minutes to complete over medium heat. The purpose is to coax the sugars from the onions without browning them. You know the onions are ready when you stick your nose over the pan and the harshness of onion has been transformed into a sweet aroma. The onions will have lost their opacity and turned translucent, and they will have lost all their crispness and become limp. Note that phi hành shouldn't be confused with the crispy fried shallots called hành phi.
• Th ere are two schools of canh making: the drop-into-boiling-water school and the sauté-first-then-simmer school. Cooks who follow the former practice argue that their method produces a pristine, clear broth. I prefer to extract extra flavor from some of the ingredients, such as onion, by sautéing them first and then adding the seasonings and water. A brief simmer follows and the soup is done. The broth is not quite as clear as with the drop-into-boiling water method, but the flavors are stronger.

SPINACH, MUSTARD GREEN AND POTATO SOUP

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
• Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
• Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.

AFRICAN PEANUT SOUP WITH MUSTARD GREENS

Steps:

• Heat oil in a stock pot.
• Add onion sautéing until transparent.
• Add carrot, celery, bell pepper, garlic, and seasonings.
• Cook about 4 minutes, stirring often.
• Add broth, chicken, tomatoes and greens.
• Bring to a boil, reduce heat to low, and simmer 10 minutes.
• Stir in peanut butter and couscous.
• Cover, remove from heat, and allow to sit 5 minutes.
• Garnish each serving with peanuts and scallions.