Photo by CrzyFrnchy
CrzyFrnchy's Notes:
Expand10 cups chicken stock (or vegetable stock for vegetarian/vegan option); Ask a question about this ingredient
1 bunch carrots, peeled and chopped in 3-4 pieces each; Ask a question about this ingredient
1 bunch mustard greens, washed and cut in two; Ask a question about this ingredient
2 medium spanish onions, peeled and quartered; Ask a question about this ingredient
3 cloves garlic, peeled and halved; Ask a question about this ingredient
2 bay leaves; Ask a question about this ingredient
1 tablespoon marjoram; Ask a question about this ingredient
Sour cream (for garnish); Ask a question about this ingredient
Place the stock, carrots, mustard greens, onion, garlic, bay leaves, and marjoram into large stock pot over high heat. Season with pepper and 1 teaspoon salt (see note above). Bring to a boil and reduce heat to medium-low. Let simmer for about 2 hours.
Ask a question about this stepRemove pot from heat. Let cool for at least fifteen minutes, then puree all in blender, working in batches. Add salt to taste if needed.
Ask a question about this stepServe hot with dollop of sour cream.
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
