Green Potage

1. 1

   Cook scallions in butter for about ((5)) minutes over moderate heat, stirring frequently.

2. 2

   Add potatoes, salt, and chicken broth.

3. 3

   Bring to boil and cook, covered, for 10 minutes.

4. 4

   Add the water cress in coarse pieces, spinach leaves, and torn up lettuce.

5. 5

   Continue cooking until potatoes are tender, about 5 minutes longer.

6. 6

   Strain off about 1 cup of broth.

7. 7

   Place vegetables and remaining broth in blender.

8. 8

   Cover container and turn on blender.

9. 9

   Blend until smooth, add remaining broth and reheat.

10. 10

    Served garnished with chopped chives, or sour cream sprinkled with paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.