Green Spring Soup Of Spinach, Lettuce, And Sorrel

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Leite's Culinaria


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2 tablespoons butter, plus extra butter for the croutons

1 large leek, white part only, chopped (scant 2 cups)

2 small potatoes, peeled, quartered, and thinly sliced (1 scant cup)

1 garlic clove, slivered

1 bunch spinach, stems removed and leaves washed and chopped, or 2 cups chard or beet greens

1 or 2 cups sorrel, slivered

4 cups chopped lettuce

2 tablespoons each chopped parsley, tarragon, and basil

Sea salt and freshly ground pepper

6 cups water, vegetable stock, or chicken stock

Fresh lemon juice to taste

1 cup small bread cubes

2 tablespoons butter

1/4 cup cream

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