Potage aux Legumes (Green Vegetable Soup) recipe

6 servings

2 onions, chopped

3 cloves garlic, minced

3 tablespoons butter or margarine

2 (14.5 ounce) cans chicken broth

4 1/2 cups water

3 large carrots, peeled and chopped

1 leek, bulb only, chopped

3 green onions, chopped

1 1/2 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

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.