Spring Green Soup

• 1 bunch Swiss chard, about 2 pounds, rinsed and stemmed
• 1 bunch dandelion greens, about 1 1/2 pounds, rinsed and stemmed
• 1 tablespoon butter
• 2 scallions, chopped
• 1 clove garlic, minced
• 1/2 teaspoon chopped chili pepper
• 2 cups chicken broth
• 1 cup thinly sliced fresh fennel
• 1 cup peeled and cubed potatoes
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons chopped fresh mint, plus mint for garnish if desired
• 1 cup milk
• 1 cup yogurt, plus yogurt for garnish if desired
• 1 cup grated feta cheese

1. In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted.
2. Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.
3. Remove the pot from the heat and let it cool slightly.
4. Add the mint, milk and yogurt and puree in a food processor or blender.
5. Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.

swiss chard, dandelion, butter, scallions, clove garlic, chili pepper, chicken broth, fresh fennel, potatoes, sugar, salt, white pepper, fresh mint, milk, yogurt, feta cheese

Taken from cooking.nytimes.com/recipes/4588 (may not work)