Greens Soup


1 quart chicken stock
salad greens as available
1 shallot or a clove of garlic, minced
2 tablespoons butter
salt, white peppercorns, and a pinch of mustard
1 cup light cream
herb greens as available


Cook all the ingredients except the cream together until just soft and still green. Whirl in the blender. Add the cream, reheat, and serve, garnished, if you wish, with whipped cream and chopped chives. This soup is best served hot.

Serves 6

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