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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A platter of thickly sliced tomatoes topped with buttermilk-herb dressing and chopped hard-boiled eggs is a colorful partner for the soup. For dessert, have some fresh berries with whipped cream. Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons (1/4 stick) butter |
1 medium leek (white and pale green parts only), thinly sliced |
2 teaspoons dried thyme |
4 cups canned vegetable broth |
4 cups sliced mustard greens (about 1/2 bunch) |
2 cups thinly sliced green cabbage |
3/4 teaspoon (about) hot pepper sauce (such as tabasco) |
1 cup purchased seasoned croutons |
3/4 cup grated romano cheese (about 2 1/2 ounces) |
Directions:
1. Melt butter in heavy medium saucepan over medium-high heat. Add leek and thyme. Sauté until leek begins to soften, about 3 minutes. Add broth, mustard greens and cabbage; bring to boil. Reduce heat to medium; simmer until all vegetables are tender, about 10 minutes. Season with hot pepper sauce, salt and pepper.
2. Ladle soup into deep bowls. Top with croutons and cheese and serve.
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