Cream of fresh greens soup (corrected)

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Olive Oil
1 Onion, Chopped
1 Head Lettuce Or Escarole, Finely Chopped
1 bunch Watercress, Finely Chopped
1 pounds Spinach, Chopped
6 quarts Water, More If Needed
2 Bouillon Cubes
2 Potatoes, Sliced
1 pint Heavy Cream
Salt, Nutmeg And White Pepper, To Taste
Paprika, For Garnish

Directions

1. Pour the olive oil into the soup pot and saute the onion slightly. Add the chopped greens, potatoes, bouillon cubes, and water. Boil the soup for 15 minutes and the simmer for another 15 minutes.

2. Blend the soup in a blender and return it to the pot. Add the heavy cream and seasonings and stir well. Reheat the soup and serve hot, sprinkling some paprika on top of each serving.

Recipe by: Twelve Months of Monastery Soups. p. 85 Posted to MC-Recipe Digest V1 #649 by Sue <suechef@...> on Jun 26, 1997

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