Chef's Simple Mustard Soup

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Chef's Simple Mustard Soup

1 lb. broad leaf mustard greens, dai gai choy

1 large sweet potato

4-1/4 cups water

 

 

 

 

Rinse the mustard greens in several changes of cold water and drain

thoroughly in a colander. Cut the mustard greens into 1 inch pieces.

Peel the sweet potato and cut into large chunks. In a 3-quart

saucepan, bring water to a boil over high heat. Add the mustard greens

and sweet potato, and return to a boil. Cover, reduce heat to low, and

simmer 3 hours. Serve piping hot (no more than 1-1/2 cup per person).

 

Source: chefs.com

Formatted by Chupa Babi in MC: 10.17.06

 

ChupaNote: added 1 t. red pepper flakes to the sweet potato boil, and

a large minced apple tossed in just before serving with a handful of

raw cashews.

 

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