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Spring Greens Soup

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      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.
 
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