Ingredients:
2 cups diced peeled baking potatoes
1 cup diced peeled turnips
2 (16 ounce) cans chicken broth, divided
3 tablespoons milk
1 teaspoon butter
2 cups leeks, thinly sliced
1 teaspoon dried thyme
4 garlic cloves, minced
1 cup sliced carrots
4 cups torn winter greens or 4 cups turnip greens
3/4 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 teaspoon white vinegar
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions:
Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
Combine potato mixture and milk in blender or food processor and blend until smooth.
Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
Ad 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
Stir in greens and chicken. cover and simmer another 12 minutes until chicken is cooked through.
Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.