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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 1 | tablespoon | unsalted butter, cold | 1 | bulb | Fennel | 1 | small | Onion, chopped | 5 | cups, chopped | Collards | 6 | cups (8 fl oz) | water | 3 | cups | Spinach | 1/2 | cup, fluid (yields 2 cups whipped) | heavy cream | 1 | tablespoon | lemon juice |
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Steps
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Sequence
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Step
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| | 1 | Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides | | 2 | Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. | | 3 | Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute. | | 4 | Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt. |
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