| 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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