Title: Spring Greens Soup
Categories: Harned 1994, Herb/spice, Soups, Vegetables
Yield: 4 Servings

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

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