Spring Green Soup

1. 1

   In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted.

2. 2

   Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.

3. 3

   Remove the pot from the heat and let it cool slightly.

4. 4

   Add the mint, milk and yogurt and puree in a food processor or blender.

5. 5

   Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.