Onion and Buckwheat Soup

Here is a curative comfort soup. Plenty of garlic and onions, the earthy flavor of buckwheat, and a hearty porridge texture combine to soothe and satisfy. (See my Savoring the Moment post for more commentary on this soup.)

Yield: 6 servings

2 medium red onions
1 bulb garlic (about 12 medium cloves)
2 tablespoons extra-virgin olive oil
1 large carrot, finely diced
1 rib celery, finely diced
1 tablespoon minced fresh rosemary or 2 teaspoons dried
¾ teaspoon salt
Several grinds of black pepper
8 cups low-sodium vegetable stock
2 bay leaves
2/3 cup uncooked roasted buckwheat groats
6 cups chopped fresh tender greens (such as chard, mustard, or spinach), lightly packed

Peel, halve, and thinly slice the onions. Peel the garlic cloves and finely chop them. Heat the oil in a heavy-bottomed stockpot over medium heat and sauté the onions, garlic, carrot, celery, rosemary, ¼ teaspoon of the salt, and the pepper for 5 minutes. Add the stock and bay leaves and bring to a simmer over high heat. Stir in the buckwheat, reduce the heat to medium-low, cover, and simmer for 25 minutes. Stir in the greens and remaining ½ teaspoon salt. Cover and cook for 5 minutes longer.