Foragers Soup

• 4 tablespoons butter
• 1 cup diced onion
• 1 medium potato, peeled and diced
• Salt
• freshly ground black pepper
• 2 cups chicken or vegetable stock, or hot water
• 1 1/2 cups whole milk
• 1/4 cup heavy cream
• About 8 ounces (4 cups) mixed chopped spring greens, like sorrel, watercress, ramps, arugula, dandelion or chives
• 3 tablespoons olive oil
• 3 ounces chorizo or bacon, finely diced
• Wild garlic or chive flowers (optional)

1. Cut a piece of parchment paper to fit into the top of a heavy pot.
2. Melt butter in pot over medium-high heat.
3. When it foams, add onion and potato and stir to coat.
4. Sprinkle with salt and pepper.
5. Reduce heat to very low, rest parchment paper (to trap steam) on top of vegetables.
6. Cover with lid and cook gently 10 minutes, until vegetables are soft; they should not brown at all.
7. Heat stock (or water), milk and cream in a saucepan until just simmering.
8. Remove parchment from vegetables.
9. Add hot liquid to vegetables and simmer until potatoes and onions are fully cooked, 5 to 10 minutes more.
10. Add greens and simmer uncovered 2 to 3 minutes until greens are just cooked through (do not cover pot or overcook, or else bright green color will be lost.)
11. In a blender or with a hand blender, puree until smooth.
12. Taste for salt and pepper.
13. Heat oil in a small skillet.
14. Add chorizo or bacon and cook until fat is rendered and meat is crisp, 5 to 10 minutes.
15. Remove and drain on paper towels.
16. Reserve cooking oil.
17. Recipe can be made up to a day in advance and refrigerated.
18. When ready to serve, gently reheat soup over medium-low heat, uncovered.
19. On top of each bowl, scatter chorizo or bacon bits, sprinkle a few drops of oil and garnish with flowers, if using.

butter, onion, potato, salt, freshly ground black pepper, chicken, milk, heavy cream, spring greens, olive oil, bacon, garlic

Taken from cooking.nytimes.com/recipes/1013098 (may not work)