Serves: 5 Preparation time: 20m Cooking time: 30m Ready in: 50m

Ingredients

500g. various wild greens

30ml olive oil

2 medium leeks (white part only), sliced

2 medium potatoes, diced

2 green apples peeled, diced

1½ liters chicken stock

1 cup milk-cheese

sweet chilli

salt and freshly ground pepper

Preparation method

Step one

In a large saucepan, heat plenty of salted water. When boil, add the greens for 4-5 minutes.

Step 2

Remove from the pan with a fork and drain in a colander. Once slightly cooled, finely chop and set aside. Empty the water of the pot and wipe well.

Step 3

In the same pan, heat the olive oil. Add the leeks and sauté for 3 minutes over medium heat. Put the greens with potatoes and green apples. Season to taste and cook for 3 minutes. Add the broth, turn up the heat and allow food to a boil. Finally, lower the heat, cover the pot and simmer for another 20 minutes, until potatoes are tender.

Step 4

Remove the pan from the heat and pass the soup from the blender, in portions. For a more subtle effect pour through a fine sieve, share it on plates and garnish each serving with 1 tsp. of milk-cheese . Sprinkle with pepper and serve.

Source: Olive magazine

 Chef: Dimitris Skarmoutsos

 Photo-Food Styling: Antonia Kati