| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Soups |
4 |
Servings |
INGREDIENTS
|
|
-Best served chilled water |
| 2 |
lg |
Bunches fresh spinach (8 oz) rinsed; drained |
| 1/2 |
c |
Arugula leaves; loosely packed |
| 3 |
|
Scallions; white and green parts, roughly chopped |
| 1/4 |
c |
Fresh dill leaves; loosely packed |
| 8 |
|
Fresh nasturium leaves |
|
|
<<<OR>>> |
| 2 |
tb |
Fresh gardencress leaves; minced |
| 1 |
|
Cucumber; roughly chopped |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
|
To 2 garlic cloves; minced or pressed |
| 3 |
tb |
Fresh lime juice |
| 3 |
c |
Vegetable stock salt freshly ground black pepper |
| 1 |
|
Scallion, white & green |
|
|
Parts; finely chopped |
| 1/2 |
|
Cucumber; seeded if mature finely diced |
|
|
GARNISH (use one) |
|
|
Lime; thinly sliced |
|
|
Nasturium or chive blossoms |
|
|
Cherry tomato halves |
|
|
Croutons |
INSTRUCTIONS
DEBORAH SEELEMAN VHSB73A
Bring water to a boil. Add the spinach, arugula, and
3 scallions. Cook until the spinach just begins to
wilt, not more than 1 minutes or so. Drain. In a food
processor or blender, puree until smooth the remaining
greens, the one cucumber, olive oil, garlic, lime
juice, vegetable stock, salt and pepper. Add the
chopped scallion and diced cucumber to the blende d
soup. Chill and serve with one of the recommended
garnishes. Serves 4 to 6 Enjoy! Debbye* MM Format
Norma Wrenn npxr56b
Posted to MM-Recipes Digest V3 #214
Date: Thu, 08 Aug 1996 12:35:06 -0700
From: Tonya <imbri@oz.net>
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