• Serves 6

• 1/4 cup sliced green onions
• 5 tablespoons unsalted butter
• 2 cups diced potatoes
• 1 teaspoon salt
• 2 cups chicken stock
• 1 cup torn arugula leaves
• 1 cup torn spinach leaves, stems removed
• 2 cups torn lettuce leaves
• Salt and white pepper, to taste
• Sour cream or creme fraiche
• Snipped fresh chives

Saute green onions in butter for 5 minutes until wilted. Add potatoes and salt and 1 cup of stock. Simmer, covered, for 10 minutes. Add the arugula, spinach and lettuce. Simmer for 10 minutes more and test the potatoes for doneness. Puree vegetables in a food processor. Taste for seasoning, add the rest of the stock and simmer for 1 or 2 minutes.

Serve either hot or at room temperature with a dollop of sour cream or creme fruit and a sprinkling of chopped chives on top.