Spring Greens Soup

Recipe Ingredients

6		Green onions - - trimmed and choppe
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Potatoes - peeled and diced (medium)
2 cups	474ml	Homemade chicken broth
2 cups	474ml	Sorrel or spinach
1 cup	237ml	Watercress - garden cress or
		Arugula
1 cup	237ml	Lettuce
		Snipped chives - to garnish

Recipe Instructions

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.

Source:
Mother Earth News, December, 1994

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