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Recipe by: gweltas
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See below ingredients and instructions of the recipe
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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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