2 cups vegetable or chicken broth
1/2 sweet onion, such as Vidalia or Walla Walla, chopped
1/2 leek, chopped
1 bay leaf
10 ounces of spring greens or other mesclun mix
2 cups of fresh mixed herbs such as chopped chervil, cilantro, flat parsley, mint, tarragon, thyme, and basil
6 tablespoons olive oil
2 cloves garlic, peeled and chopped
Salt and freshly ground pepper
2 tablespoons unsalted butter
A few tablespoons extra virgin olive oil for garnish
2 tablespoons grated Parmesan cheese for garnish (optional)
1. In a large pot, bring the broth to a slow simmer. Add the onion, leek, and bay leaf to the broth, and simmer, uncovered, for about 10 minutes. Remove the bay leaf.
2. Coarsely chop the mixed greens and the herbs. In a large sauté pan, heat up 4 tablespoons of the olive oil and saute the garlic, then toss in the mixed greens and herbs and saute for about 2 minutes. Drain everything in a colander, pressing out any excess liquid.
3. Place the vegetables and the broth in a blender and puree. Taste, adding salt and pepper if needed, and blend again.
4. Place a coarse sieve, colander, or a food mill over a bowl and pour the soup through it.
5. To serve hot, pour the pureed soup into a saucepan and heat, stirring in the butter. Pour into warm soup bowls and drizzle a ribbon of olive oil on top of each serving and, if you like, a little grated Parmesan cheese. To serve cold, omit the butter, and chill.
