Recipe information
Yield
Serves 4
Ingredients
1/4 cup sliced scallion
1/3 cup butter
2 cups diced raw potatoes
1 teaspoon salt
2 cups chicken broth
1/2 bunch water cress
1 cup spinach leaves, lightly packed
2 cups lettuce leaves, torn into small pieces
Chopped chives or Sour cream and paprika
Preparation
Cook scallions in butter for about ((5)) minutes over moderate heat, stirring frequently. Add potatoes, salt, and chicken broth. Bring to boil and cook, covered, for 10 minutes. Add the water cress in coarse pieces, spinach leaves, and torn up lettuce. Continue cooking until potatoes are tender, about 5 minutes longer. Strain off about 1 cup of broth. Place vegetables and remaining broth in blender. Cover container and turn on blender. Blend until smooth, add remaining broth and reheat. Served garnished with chopped chives, or sour cream sprinkled with paprika.
