| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups, New text im | 6 | Servings | |
INGREDIENTS
| 6 | tb | Olive Oil |
| 1 | Onion, Chopped | |
| 1 | Head Lettuce Or Escarole, Finely Chopped | |
| 1 | bn | Watercress, Finely Chopped |
| 1 | lb | Spinach, Chopped |
| 6 | qt | Water, More If Needed |
| 2 | Bouillon Cubes | |
| 2 | Potatoes, Sliced | |
| 1 | pt | Heavy Cream |
| Salt, Nutmeg And White Pepper, To Taste | ||
| Paprika, For Garnish |
INSTRUCTIONS
1. Pour the olive oil into the soup pot and saute the onion slightly. Add the chopped greens, potatoes, bouillon cubes, and water. Boil the soup for 15 minutes and the simmer for another 15 minutes. 2. Blend the soup in a blender and return it to the pot. Add the heavy cream and seasonings and stir well. Reheat the soup and serve hot, sprinkling some paprika on top of each serving. Recipe by: Twelve Months of Monastery Soups. p. 85 Posted to MC-Recipe Digest V1 #649 by Sue <suechef@sover.net> on Jun 26, 1997
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