Spring greens soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Green onions trimmed and chopped | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Vegetable oil |
| 2 | mediums | Potatoes; peeled and diced |
| 2 | cups | Homemade chicken broth |
| 2 | cups | Sorrel or spinach |
| 1 | cup | Watercress, garden cress or arugula |
| 1 | cup | Lettuce |
| Snipped chives; to garnish | ||
Directions
In a large saucepan, saute onions in butter and oil until soft. Stir in the potatoes; cook one or two minutes. Add 1 cup broth. Cover; simmer over medium heat for 15 minutes until potatoes are almost soft.
Wash greens and tear into small pieces. Add to the soup in a food processor or blender. Return mixture to the pot, add remaining chicken broth, and simmer for a few minutes. Serve hot, garnished with snipped chives.
Ogden writes: "If you're looking for color, this soup has it. The potatoes give a nice hearty flavor and smooth texture." Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 41.