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.

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