Herb Soup

• 1 cup loosely packed young spinach leaves
• 1 cup mache
• 4 fresh sage leaves
• 2 tablespoons fresh chervil leaves
• 1/2 cup dandelion greens
• 2 cloves garlic, peeled and chopped
• 4 cups chicken broth, homemade or low-sodium canned
• 2 large baking potatoes, peeled and cut into 1/2-inch dice
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 teaspoons fresh lemon juice
• 3 tablespoons coarsely chopped mache
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh chervil
• 1 tablespoon chopped fresh chives
• 1 teaspoon finely chopped lemon zest

1. To make the soup, combine the greens in a large saucepan.
2. Stir in the garlic and chicken broth.
3. Bring to a boil over medium-high heat.
4. Add potatoes and simmer until tender, about 20 minutes.
5. Put the soup in a food processor and process until smooth.
6. Stir in the salt and pepper.
7. Reheat if necessary.
8. For garnish, toss together the chopped mache, sage, chervil and chives.
9. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest.
10. Serve immediately.

mache, sage, chervil, dandelion greens, garlic, chicken broth, baking potatoes, kosher salt, freshly ground pepper, lemon juice, mache, fresh sage, chervil, fresh chives, lemon zest

Taken from cooking.nytimes.com/recipes/5190 (may not work)