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.
Recipe information
Yield
Serves 2, can be doubled
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)
Preparation
Step 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.
Step 2
Ladle soup into deep bowls. Top with croutons and cheese and serve.
