lotsa greens

Tonight's dinner was an experiment that turned out deliciously! While reading through Nava's cookbook the other day, I was intrigued by the Puree of Spring Greens-"an intense blend of Asian greens, spinach, lettuce, and parsley". In the sidebar, she commented that this soup, born out of necessity, (what to do with all those late spring greens?!) has become an annual tradition. We love it. I used our bok choy, ancient spinach & lettuce. The greens are simmered in a base of sauteed onions & garlic, veggie broth and sweet potatoes. Then it is all pureed and (soy or rice) milk is added to make it creamy. YUM.