Green Garden Soup Prep Time: 25 minutes Cook Time: 0 minutes Servings: 4 Ingredients - 2 tablespoons butter or olive oil - 1 large onion, chopped - 1 medium to large potato, chopped or grated - 2 quarts lightly packed spinach or lettuce leaves, or other mild flavored greens - 1 cup broth or water - 1 cup milk - 1/4 teaspoon nutmeg, or to taste (optional) - salt and pepper to taste - 1/4 cup cream, or more (optional, but delicious)    Make this when the garden--or the farmers' market--is overflowing with fresh greens. This is an ideal use for garden lettuce that has passed its prime. And don't skip the cream--even this small	1

	amount has a major impact on flavor and texture.   Directions Wash greens. Chop coarsely, removing any large stems. Heat oil or butter in saucepan, 3 quarts or larger, add onion and potato and cook, stirring occasionally, until soft, 5 - 10 minutes. (Don't brown.) Add greens and stir 1-2 minutes, until they wilt. Add water or broth and simmer until greens are tender (time will vary with age and type of greens--only 2-3 minutes for very tender greens such as lettuce) . Purée in blender, food processor, or food mill (in batches, if necessary--don't over-fill machine). Return to pan and stir in milk. Heat to serving temperature, but don't boil. Add salt, pepper, and nutmeg to taste. Ladle into serving bowls and swirl a tablespoon or two of cream into each bowl. Garnish, if desired, with a few radish slices, carrot curls, or sprigs of fresh herbs.	2