| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Harned 1994, Herb/spice, Soups, Vegetables | 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 |
| Snipped chives; to garnish |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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