Green Potage

Directions

1. 1
   Cook scallions in butter for about ((5)) minutes over moderate heat, stirring frequently.
2. 2
   Add potatoes, salt, and chicken broth.
3. 3
   Bring to boil and cook, covered, for 10 minutes.
4. 4
   Add the water cress in coarse pieces, spinach leaves, and torn up lettuce.
5. 5
   Continue cooking until potatoes are tender, about 5 minutes longer.
6. 6
   Strain off about 1 cup of broth.
7. 7
   Place vegetables and remaining broth in blender.
8. 8
   Cover container and turn on blender.
9. 9
   Blend until smooth, add remaining broth and reheat.
10. 10
    Served garnished with chopped chives, or sour cream sprinkled with paprika.