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Spring Greens Soup Recipe - Cooking Index

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Spring Greens Soup

Type: Cheese, Eggs, Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

6   Green onions - - trimmed and choppe
2 tablespoons 30mlButter
2 tablespoons 30mlVegetable oil
2 tablespoons 30mlPotatoes - peeled and diced (medium)
2 cups 474mlHomemade chicken broth
2 cups 474mlSorrel or spinach
1 cup 237mlWatercress - garden cress or
  Arugula
1 cup 237mlLettuce
  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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