Sweet Potato Soup with Mushrooms and Beet Greens

becoming soup


 
 
I love how easy soup is:
Put some stuff in a pot. Boil until soft. Blend. Serve.

For tonight:
Two sweet potatoes, peeled and sliced into chunks
One carrot, peeled and sliced
Some leek
About an inch of fresh ginger, peeled and sliced
Chicken stock, enough to cover what’s in the pot.

Top with creme fraiche. Yum.
 
 

In the background: newly arrived Vincent Arroyo.


 
We also had a bunch of beet greens left over from my beet gratin at Christmas.  You can treat beet greens just like chard, so I wilted them, then sauteed with a bunch of sliced mushrooms, garlic, and chili flakes.
 

So pretty in the pan


 
 

 
 
 
 
 
 
 
 

Bonus Kubla Photo. That's his "What'chu talkin' 'bout, Willis?" face.

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