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Spring greens soup

Yield: 4 Servings

Ingredients:

• 6 Green onions -- trimmed and chopped
• 2 tb Butter
• 2 tb Vegetable oil
• 2 md Potatoes; peeled and diced
• 2 c Homemade chicken broth
• 2 c Sorrel or spinach
• 1 c Watercress garden cress or -- arugula
• 1 c Lettuce

Instructions:

Snipped chives; to garnish 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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