Serves: 4
Total Calories: 183

1 1/2 pounds potatoes (about 4 medium) cut into chunks
4 cups coarsely chopped mustard greens
1 onion cut into chunks
1 teaspoon sea salt or to taste
4 bay leaves
1/3 cup dry white wine
1-2 cup water
2 cups milk
2 tablespoons mashed roasted garlic
1/4 teaspoon white pepper or to taste
minced fresh parsley for garnish

1. Place the potatoes, mustard greens, onion, salt, and bay leaves in a pressure cooker along with the wine and 1 cup water. Cover and cook over high heat until the pressure comes up. Remove the cooker from the heat and let the pressure come down on its own. If the potatoes and vegetables are not done, cook a few minutes more. If making this soup in a Dutch oven or soup pot, bring 2 cups of water, the potatoes, mustard greens, onion, and bay leaves to a boil. Reduce the heat to medium and simmer for 30 minutes, or until the ingredients are tender. Add more water, if necessary, to keep the vegetables from sticking or burning.

2. When the ingredients are cooked, remove and discard the bay leaves. Add the milk and roasted garlic. Using a handheld blender, regular blender, or food processor, process the soup until smooth. If using a blender or food processor, you may have to do this in two or more batches. Add more milk if the soup is too thick. Stir in the white pepper.

3. Reheat if desired, but do not boil. Garnish with parsley and serve with whole-grain sourdough rolls.

Nutritional Facts:

Serves: 4
Total Calories: 183
Calories from Fat: 23

More Recipes from the For the Love of Garlic Cookbook:
Garlic-Lentil Soup
Garlicky Chicken Soup
Baby Lima Bean Soup with Rosemary and Garlic
Garlic, Greens, and Rice Soup
Using Garlic, Scallions, Scapes, and Chives
Potato and Cauliflower Soup with Roasted Garlic
Potato and Mustard Greens Soup with Roasted Garlic
Soup Provencal
Gazpacho Supreme