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Green Soup Lee Bailey's Good Parties Yield: 6 servings ¼ cup sliced green onions 5 Tbsp. unsalted butter 2 cups diced raw potatoes 1 tsp. salt 2 cups rich chicken stock 2 oz. arugula, stems removed 2 oz. spinach leaves, stems removed 4 oz. lettuce leaves Salt and white pepper to taste Sour cream or crème fraîche Chopped chives Sauté the green onions in butter for 5 minutes, until wilted. Add the potatoes and salt and 1 cup of chicken stock. Simmer, covered, for 10 minutes. Tear the greens into small pieces and add. Simmer for another 10 minutes and test the potatoes for doneness. Purée the vegetables in a food processor; taste for seasoning, add the rest of the stock, and simmer for a minute or two. Serve either hot or at room temperature, with a dab of sour cream or crème fraîche and a sprinkling of chopped chives on top. Note: I was introduced to Lee Bailey by this book, a present from Dave, Sue and Porter for my 60th birthday. A great addition to my resources. |
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