Spring Greens Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Green onions, trimmed and chopped
2 tbsp: Butter,
2 tbsp: Vegetable oil,
2 medium: Potatoes, peeled and diced
2 cup: Homemade chicken broth,
2 cup: 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 youre looking for color, this soup has it. The
potatoes give a nice hearty flavor and smooth texture."
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 41.
Source from luhu.jp
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 youre looking for color, this soup has it. The
potatoes give a nice hearty flavor and smooth texture."
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 41.
Source from luhu.jp