(SOUPE AUX POULET CRAS)
3 T. butter
2-3 medium size onion slices
3 T. flour
1 1/2 tsp. salt
pepper to taste
3 cups milk
about 2 cups cooked, young lamb’s quarters, chopped lightly; reserve cooking liquid
Cook onions in butter until wilted. Add flour and cook until mixture browns a bit. Add seasoning, then milk and greens.
Heat gently and eat ‘chunky’ or whirl with immersion blender or food processor. Instead of milk, vegetable or chicken broth may be used instead.
(Adapted from www.cooks.com.)