Carrot Mustard Soup

• 10 cups chicken stock (or vegetable stock for vegetarian/vegan option);
• 1 bunch carrots, peeled and chopped in 3-4 pieces each;
• 1 bunch mustard greens, washed and cut in two;
• 2 medium spanish onions, peeled and quartered;
• 3 cloves garlic, peeled and halved;
• 2 bay leaves;
• 1 tablespoon marjoram;
• Sour cream (for garnish);
• Salt;
• fresh cracked pepper.

1. Place the stock, carrots, mustard greens, onion, garlic, bay leaves, and marjoram into large stock pot over high heat. Season with pepper and 1 teaspoon salt (see note above). Bring to a boil and reduce heat to medium-low. Let simmer for about 2 hours.
2. Remove pot from heat. Let cool for at least fifteen minutes, then puree all in blender, working in batches. Add salt to taste if needed.
3. Serve hot with dollop of sour cream.

chicken, carrots, mustard greens, spanish onions, garlic, bay leaves, marjoram, sour cream, salt, fresh cracked pepper

Taken from food52.com/recipes/1851-carrot-mustard-soup (may not work)