Creamy Braising Greens Soup ~
~ adapted from Relish ~
Fry 1 thick slice of bacon in the bottom of a Dutch oven.
Remove bacon after it is fried crisp. Saute in the bacon grease– 1 large diced onion and 1 1/2 sticks sliced carrots.
Crumble the bacon, add.
Stir in 12 ounces chorizo and 2 cloves minced garlic.
Peel and dice 4 potatoes and 1 large sweet potato. Pour into the pot 7-8 cups chicken stock.
Add a mixture of chopped greens to equal 1 1/2 to 2 cups; have stems removed. Choose among the greens: kale, Swiss chard, unsprayed dandelion greens, bok choy, mustard or collard greens.
Season the soup with 1/2 teaspoon Tabasco, freshly ground black pepper, kosher salt; and add 1/2 cup heavy whipping cream.
This is very good on its own, but also with marble rye bread and pizza cheese.
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