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Categories:Viewed: 39 - Published at: 6 months ago
Ingredients
- 1/2 cup Black Forest ham cut into small dice
- 2 medium shallots, thinly sliced
- 1 tablespoon vegetable oil
- 2 qts. reduced-sodium chicken broth
- Zest of 1 lemon, in wide strips (use a vegetable peeler)
- 2 qts. loosely packed chopped greens (with stems and coarse ribs removed*), such as green or red mustard, radish leaves, and green or red mizuna
- 2 ounces white beech or enoki mushrooms, ends trimmed, separated into small clumps
- Kosher salt and freshly ground pepper
Method
- Saute ham and shallots in oil in a large pot over medium-high heat, stirring often, until shallots are golden, 4 to 6 minutes. Stir in broth and zest. Cover and bring to a boil; then reduce heat and simmer, covered, 15 minutes to blend flavors.
- Stir in greens and return to simmering; then cook, covered, until tender, 10 to 15 minutes. Stir in mushrooms and cook just until wilted, 1 to 2 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls, discarding lemon zest if you like.
- *For easiest prep, slide fingers down stems to remove ribs, chop and measure leaves, then rinse.
