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Ingredients
THE SOUP
1 cup loosely packed young spinach leaves
1 cup mache
4 fresh sage leaves
2 tablespoons fresh chervil leaves
½ cup dandelion greens
2 cloves garlic, peeled and chopped
4 cups chicken broth, homemade or low-sodium canned
2 large baking potatoes, peeled and cut into ½-inch dice
2 teaspoons kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice
THE GARNISH
3 tablespoons coarsely chopped mache
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh chervil
1 tablespoon chopped fresh chives
1 teaspoon finely chopped lemon zest
Nutritional analysis per serving (4 servings)
46 grams carbs; 7 milligrams cholesterol; 254 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 1085 milligrams sodium; 11 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the soup, combine the greens in a large saucepan. Stir in the garlic and chicken broth. Bring to a boil over medium-high heat. Add potatoes and simmer until tender, about 20 minutes.
- Step 2
Put the soup in a food processor and process until smooth. Stir in the salt and pepper. Reheat if necessary.
- Step 3
For garnish, toss together the chopped mache, sage, chervil and chives. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest. Serve immediately.
Private Notes