Baked Potato and Greens Soup with Potato Wedge Croutons

Baked Potato and Greens Soup

This is from Veganomicon by Moskowitz and Romero.  Serves 6.

• 6-8 baking potatoes, baked or microwaved and cooled

Cut the potatoes in half.  Reserve 3 halves for the croutons; cut the rest into 1/2″ dice and set aside.

Saute about 12 minutes on medium heat until browned:

• 2 T olive oil
• 1 large yellow onion, chopped

Add and cook 2 min:

• 3 cloves garlic, minced
• 1/2 t fennel seeds
• 1 t thyme
• 1/2 t sage
• 1 t salt
• black pepper

Deglaze the pan with:

• 1/4 c white wine (or broth)

Add, boil then simmer 15-20 min until greens are done:

• 4 c veggie broth
• the diced potatoes
• 4 c kale or other heavy greens, torn to bite size, rough stems removed

Add:

1/4 c plain soy milk

Mash a bit with a potato masher (not an immersion blender).  Add water or broth if necessary.  Serve topped with potato wedges:

Potato Wedges:

• 2 heaping T cornmeal
• 1/4 t thyme
• 1/2 t paprika
• generous pinch salt
• 2 cloves garlic, minced
• spray oil

Slice the reserved potato halves in half lengthwise so you have 6 pieces.  Preheat a heavy skillet over med-high heat.  Combine all ingredients except oil in a flat-bottomed bowl.  Wet the potatoes with a little water and dredge the two cut sides in the cornmeal mix.

Lightly coat the skillet with oil.  Fry the spuds for 4 min each cut side, or until golden and crispy, spraying with oil when you turn them.