Recipe: Potage Vert (Green Soup)

POTAGE VERT (GREEN SOUP)

1 large onion, peeled and sliced
2 celery stalks, sliced
2 garlic cloves, chopped
1/2 cup green beans, cut in 2-inch lengths
1 large carrot, thinly sliced
4 1/2 cups chicken stock
2 cups fresh spinach (or 1 (10 oz.) frozen spinach, defrosted)
1 cup frozen peas, thawed
4 large mushrooms, sliced
Salt and fresh ground pepper
Pinch of nutmeg
5 Tbsp. parsley, finely chopped
1 tsp. dried dillweed

In a large saucepan, combine onion, celery, garlic, green beans, carrot and chicken stock. Bring to a boil; cover, reduce heat and simmer on low for 15 minutes, or until vegetables are tender.

Add spinach, peas and mushrooms and cook for 3 to 5 minutes. Add salt and pepper, nutmeg, parsley and dill. Serve hot.

Servings: 4
Source: American Institute for Cancer Research