Potage aux Legumes (Green Vegetable Soup)

Directions

Ingredients :

2 onions

chopped

3 cloves garlic

minced

3 tablespoons butter or margarine

2 (14.5 ounce) cans chicken broth

4 ½ cups water

3 large carrots

peeled and chopped

1 leek

bulb only

chopped

3 green onions

chopped

1 ½ habanero peppers

seeded and chopped

1 (10 ounce) bag fresh spinach

1 bunch watercress

trimmed and chopped

1 tablespoon salt and pepper to taste

extra virgin olive oil

red wine or balsamic vinegar

Methods :

Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.

Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.