Foragers Soup

Directions

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