Spring Green Soup
- 1 tablespoons butter
- 1 tablespoon olive oil, plus more for serving
- 1 large leek, root and tough ends trimmed, split, rinsed free of grit and thinly sliced
- 2 cloves garlic, minced
- 4 cups rich chicken stock, homemade best
- 3 baking potatoes, peeled and cut into small bite sized cubes, held in salted ice water
- Sea salt
- 2 bunch spring greens such as mustard greens, dandelion leaves or sorrel, stripped from ribs and roughly chopped
- Freshly ground black pepper
Melt butter and olive oil together in a large soup pot over low heat. Add leeks and cook, stirring until soft and fragrant, about 3 minutes. Add garlic and cook a minute more. Add chicken stock to pot. Drain potatoes and add to pot. Add two big pinches of sea salt. Increase heat and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Stir in greens and simmer until nicely wilted but still satisfyingly green. Remove from heat and let cool slightly. Using an emersion blender (buy one they are fabulous) or food processor - blend soup to a velvety puree. Return to heat. Adjust seasoning with salt and pepper. Serve soap with a drizzle of olive oil if desired.