Marilyn Walker – Harvesting the Northern Wild
Green Cream Soup
- 1 cup cooked Dandelion or Lambsquarters greens. You will have to pick quite a lot to get this quantity, because the greens cook down considerably.)
- 1 onion
- 1 ½ cups water
- 2 chicken bouillon cubes [editor’s note – or vegetable broth cubes/powder]
- 1 ½ cups milk
- Salt and pepper to taste
- A pinch each of grated nutmeg and allspice
- Croutons
In a blender, purée the cooked greens, onion, water and bouillon cubes. Return to stove and simmer gently for 20 to 30 minutes. Add the milk and spices and heat again. Garnish with croutons and serve.
