Wilted-Salad Soup

• 1 baking potato, about 9 ounces
• 2 tablespoons cornstarch
• 1 1/2 cups skim milk
• 1 23 cups wilted salad greens (about 4 cups romaine lettuce leaves and 1/3 cup vinaigrette)
• 1 1/2 cups chicken broth
• 1 1/2 cups heavy cream
• Coarse salt to taste
• Freshly ground pepper to taste

1. Prick the potato twice with a fork and place in the center of the carousel of a 650- to 700-watt oven.
2. (If your oven does not have a carousel, give the potato a quarter-turn every two minutes.)
3. Cook at 100 percent power for eight minutes.
4. Remove from the oven and cool.
5. Cut the potato in half lengthwise, scoop out the flesh and set aside.
6. Discard the potato skins.
7. Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole.
8. Set aside.
9. Place the wilted salad in a blender and puree until smooth.
10. Add the reserved potato and the chicken broth and process to combine.
11. Add to the milk mixture.
12. Cover tightly with microwave-safe plastic wrap.
13. Cook at 100 percent power for eight minutes.
14. Prick the plastic to release the steam.
15. Remove from the oven and uncover.
16. Stir in the cream, salt and pepper and serve.

baking potato, cornstarch, milk, salad greens, chicken broth, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4022 (may not work)