Fine Herbs Soup
From: Andree, Saint-Henri, Levis, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 lettuce head, shredded [about 8 cups / 2 L]
  • 5 to 6 spinach leaves, stems removed then chopped
  • 3 small potatoes, diced
  • 2 cups [500 mL] chopped celery leaves
  • 3/4 cup [190 mL] chopped parsley
  • 1 cup [250 mL] chopped green onions
  • 1/2 cup [125 mL] chopped chives
  • 2 cups [500 mL] chicken broth
  • 2 cups [500 mL] milk
  • Salt and pepper
  • Brown together shredded lettuce, chopped spinach, potato dices, chopped celery leaves, parsley, green onions and chives into melted butter for 7 to 8 minutes.
  • Pour in chicken broth and leave to simmer for 7 to 8 minutes.
  • Pour in milk; reheat until hot without boiling.
  • Salt and pepper, to taste.
  • Puree into a blender or a food processor before serving.