Serenbe Style and Soul

with Marie Nygren



June 2016



Green Soup

Written by , Posted in Recipes

  • 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.

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