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Melt the butter in a 1-quart pot, and saute the onion gently for a few minutes.
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Add the potato, sweat that with the onion another minute, then pour the stock or water over it.
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Bring to a boil, reduce the heat, and simmer, partially covered, for about 25 minutes, until the potato is very soft.
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Stir in the greens; spinach will take less than 5 minutes, other greens may need longer, depending on how young they are.
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5
Taste and determine for yourself.
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At this point, add just enough salt to your liking and a few grindings of the pepper mill.
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You may need more you want a really smooth soup, spin everything in the food processor, put it through a vegetable mill, or use an immersion blender.
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Reheat if necessary, pour into a bowl, and swirl a little butter or cream on top.
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The possibilities are limitless.
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Here are a few suggestions:
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1.
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For nonleafy vegetables, such as zucchini, asparagus, peas, string beans, broccoli, and carrots, eliminate the potato and saute the vegetable youre using along with the onion.
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If you decide to puree the soup when cooked, you might want to add 34 tablespoons of heavy cream.
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2.
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To create a more substantial soup that can make a meal, top your bowl with one or two croutons, and grate some Parmesan or other aged cheese on top.
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You might also garnish with some slivers of ham or dried sausage or any leftover meat, shredded.
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3.
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Use about 1/4 cup cooked dried beans instead of the potato (canned are fine as long as you drain and rinse them to get rid of the canned taste of the liquid).
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4.
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Thicken the soup with 3 or 4 tablespoons of white sauce or cooked rice, and puree.
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5.
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Swirl some heavy cream on top, and scatter some fresh herbs over itmarjoram, tarragon, dill, chives, and basil are all good.
