Recipe - Cream Of Fresh Greens Soup (Corrected)

6 tablespoon Olive Oil
1 Onion, Chopped
1 Head Lettuce Or Escarole,
Finely Chopped
1 bn Watercress, Finely Chopped
1 pound Spinach, Chopped
6 qt Water, More If Needed
2 Bouillon Cubes
2 Potatoes, Sliced
1 pt Heavy Cream
Salt, Nutmeg And White
Pepper, To Taste
Paprika, For Garnish

1. Pour the olive oil into the soup pot and saute the onion slightly. Add
the chopped greens, potatoes, bouillon cubes, and water. Boil the soup for
15 minutes and the simmer for another 15 minutes.

2. Blend the soup in a blender and return it to the pot. Add the heavy
cream and seasonings and stir well. Reheat the soup and serve hot,
sprinkling some paprika on top of each serving.

Recipe by: Twelve Months of Monastery Soups. p. 85 Posted to MCRecipe
Digest V1 #649 by Sue suechef@sover.net on Jun 26, 1997