A tantalizing and elusively flavored soup can be made from greens left over from a salad or culled from the garden -- the fresh outside leaves of lettuce, green tops of scallions, celery tops, a bit of watercress or spinach, pot herbs.
1 quart chicken stock
salad greens as available
1 shallot or a clove of garlic, minced
2 tablespoons butter
salt, white peppercorns, and a pinch of mustard
1 cup light cream
Cook all the ingredients except the cream together until just soft and still green. Whirl in the blender. Add the cream, reheat, and serve, garnished, if you wish, with whipped cream and chopped chives. This soup is best served hot.
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