A sink "still life" of various kale leaves.
Lettuces and radishes.
I've found that if you strategically place
pitchers of pretty posies
amidst a cluttered kitchen counter,
one's eye will be drawn to them!!
Some of those lettuces went into our favorite soup, served in my favorite cup
while The Baker holds out for a bowl!!
Potage Vert Pre
6 cups chicken stock
1/2 cup minced green onions with tops
3 tablespoons unsalted butter
3 tablespoons flour
3 cups fresh or frozen peas
1 head Boston lettuce, shredded
1 cup fresh spinach leaves
1 tablespoon sugar
1/2 teaspoon salt
1 cup whipping cream (I've used half and half)
3 egg yolks
1/4 teaspoon freshly ground white pepper
1 cup cooked fresh or frozen peas
1. Saute onions in butter in large pot until soft, about 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes. Add 3 cups peas, the lettuce, spinach, sugar and salt. Stir in 6 cups stock. Heat to boiling, reduce heat. Simmer covered 45 minutes. Cool slightly. Puree vegetable mixture 2 cups at a time in blender or food processor until smooth.*
2. Beat cream, egg yolks and pepper in small bowl until smooth. Combine with pureed mixture. Cook over low heat, stirring constantly, until soup is hot. Do not boil. Stir in 1 cup of peas.
NOTE: Soup may be prepared in advance up to this point*. Refrigerate. Heat to simmering before completing recipe.