Recipes

Hanover salad and squash soup

  • 3/4 lb. dried beans
  • 1 bay leaf
  • 1 tsp marjoram
  • 2 tbsp olive oil
  • 3 leeks, thoroughly clean & sliced thin
  • 1 tsp curry powder
  • 1 medium butternut squash, peeled, cut in 3/4" pieces
  • 6 cups vegetable stock
  • Salt to taste
  • 1 bunch hanover salad or other kale, cleaned, stripped, cut in fine slivers

* Combine beans in a pot with water to cover by a few inches; boil for 2 minutes. Cover; let stand for 1 hour off heat. Drain, then cover with fresh water; add bay leaf and marjoram.

* Cover and simmer until barely tender.

* Drain; reserve cooking liquid.

* Heat oil in a large pot; stir in leeks and cook 4-5 minutes, until softened.

* Add curry and stir for a moment.

* Add squash and broth and bring to a boil.

* Add beans and simmer gently, partly covered, until squash is tender, about 15 minutes.

* Add salt.

* Add hanover salad and enough reserved liquid to almost cover it. Simmer until hanover salad is tender, pressing it gently into the soup as it wilts.

* Serve at once, or for maximum flavor, cool, cover and chill the soup.

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