SPRING GREENS SOUP

      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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