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Green lettuce puree soup (potage sante)
6 servings
Melt the butter in a saucepan and fry onions in it for 5 minutes. Pour in the chicken broth, put the salad, potatoes, sorrel or spinach. Cover and cook over low heat for 15 minutes. Strain. Pass the greens through a meat grinder or wipe through a sieve. Put the green puree back in the stock and pour in the cream. Put salt and pepper to taste. Bring to a boil and serve with sour cream.
Melt the butter in a saucepan and fry onions in it for 5 minutes. Pour in the chicken broth, put the salad, potatoes, sorrel or spinach. Cover and cook over low heat for 15 minutes. Strain. Pass the greens through a meat grinder or wipe through a sieve. Put the green puree back in the stock and pour in the cream. Put salt and pepper to taste. Bring to a boil and serve with sour cream.
butter - 4 tbsp. spoons, onions - 0.5 cups, chicken broth - 4 cups, green salad - 3 cups, potatoes - 2 cups, sorrel - 1 cup, or spinach - 1 cup, cream - 0.5 cups, salt to taste, black pepper ground to taste, sour cream to taste
