The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, incoming country representatives for Mennonite Central Committee in Haiti.

This soup is a simple, green and earthy foil to the button-busting days of Christmas feasting. This recipe is inspired by a watercress soup Paul came across when we were on a French cooking binge, and we find that it adapts well to any hardy green you have on hand. A surprising hit with guests, this soup has a lovely mellow and subtle sweetness that is truly delicious.

Yield: Serves 4-6

Ingredients:

• 2 large bunches hearty greens (watercress, kale, spinach, collards, etc), about 2 pounds
• 2 tablespoons butter
• 1 large potato, cut into small chunks
• 3 cups chicken or vegetable broth (low sodium or unsalted)
• 3/4 cup buttermilk or creme fraiche
• 1/2 cup milk or half-and-half
• 1 teaspoon kosher salt (less if using salted broth)
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg (freshly grated)

Steps:

1. Wash greens and remove stems. Chop all greens roughly.
2. In a large pot, melt butter over high heat. Add the greens and stir for 2-3 minutes until they turn a vivid bright green. You may want to use tongs to stir the greens to ensure they cook evenly.
3. Add the potato and broth, bring to boil, cover, and reduce heat to low. Simmer until the potatoes are cooked through (about 15-20 minutes).
4. Puree the soup until it is smooth and add the remaining ingredients (buttermilk, milk, salt, pepper, and nutmeg). Taste and adjust both seasoning (salt and pepper) and consistency (adding additional milk to loosen if necessary).
5. This soup can be served hot or cold. Keep the soup below a simmer after the dairy is added, as boiling can result in the dairy curdling.