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1
Cut a piece of parchment paper to fit into the top of a heavy pot.
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2
Melt butter in pot over medium-high heat.
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3
When it foams, add onion and potato and stir to coat.
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4
Sprinkle with salt and pepper.
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5
Reduce heat to very low, rest parchment paper (to trap steam) on top of vegetables.
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6
Cover with lid and cook gently 10 minutes, until vegetables are soft; they should not brown at all.
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7
Heat stock (or water), milk and cream in a saucepan until just simmering.
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8
Remove parchment from vegetables.
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9
Add hot liquid to vegetables and simmer until potatoes and onions are fully cooked, 5 to 10 minutes more.
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10
Add greens and simmer uncovered 2 to 3 minutes until greens are just cooked through (do not cover pot or overcook, or else bright green color will be lost.)
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11
In a blender or with a hand blender, puree until smooth.
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12
Taste for salt and pepper.
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13
Heat oil in a small skillet.
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14
Add chorizo or bacon and cook until fat is rendered and meat is crisp, 5 to 10 minutes.
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15
Remove and drain on paper towels.
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16
Reserve cooking oil.
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17
Recipe can be made up to a day in advance and refrigerated.
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18
When ready to serve, gently reheat soup over medium-low heat, uncovered.
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19
On top of each bowl, scatter chorizo or bacon bits, sprinkle a few drops of oil and garnish with flowers, if using.
