Canadian Mary Pickford's University Avenue Potage

• 5 cups homemade chicken stock
• 2 cups mixed vegetables, unpeeled, scrubbed and grated (see below)
• 3 cloves garlic, minced
• 1/2 cup noodles
• shell pasta
• 1/2 cup chopped fresh parsley
• 2 cups greens, chopped
• torn (see below)
• Black pepper, freshly ground
• Seasoned croutons
• grated cheese

1. Bring stock to boil.
2. Add vegetables (carrots, green onions, yellow turnip, celery, green peas or any combination of what you have on hand) and garlic and simmer for 4 minutes.
3. Add noodles or pasta.
4. Simmer for 4 minutes.
5. Add parsley and greens (washed spring dandelion, spinach, Romaine lettuce, celery leaves or any combination of what you have on hand).
6. Simmer for 3 minutes.
7. Add pepper, taste, adjust seasoning and turn off heat.
8. Serve within 10 minutes with seasoned croutons or grated cheese.
9. 4 servings.
10. The Memory Lane Cookbook Etienne Poirier, Jr.

chicken, mixed vegetables, garlic, noodles, shell pasta, parsley, black pepper, croutons, grated cheese

Taken from www.foodgeeks.com/recipes/20890 (may not work)