an experimental soup

I love my squash soup, but I want to try something different.  I’m at Fairway and see a pre-cut and washed vegetable package, simply labeled soup green large.  I recognize the carrots, celery, onions, and some greens like parsley.  Everything else is a mystery.

I use the same six steps I use for the squash soup, as they are the only soup-steps I know.

1. Sauté the vegetables in a little oil
2. Add a carton of chicken soup stock
3. Cover and bring to boil (5-10 minutes)
4. Add salt and pepper and herbs
5. Puree using an emulsifier
6. Heat another five minutes or so (once I made the mistake of overheating and most of my soup evaporated)

The result...voila:

So glad it tastes better than it looks.