Review of last recipe - Good enough to keep... a very nice light cheddar-y soup.

TODAY'S RECIPE - SOUPE A L'HERBE
... keep the soups coming! This recipe is from the June 8, 1983 edition of The Boston Globe.

Serves 4

2 slices french bread, diced
3 tbsp butter
1/2 clove garlic, finely minced
2 tbsp butter
2 tbsp flour
1 lb. spinach or other tender greens (ie. watercress, sorrel, new lettuce or a mixture - I'll be using spinach)
1 cup diced carrots, potatoes or pumpkin (pumpkin? - I'll be using carrots)
4 cups boiling water (I don't think I can do this with water; will substitute chicken stock)
1/2 tsp salt
1/4 tsp pepper
1/2 cup heavy cream

Make croutons by sauteeing the garlic in 3 tbsp butter until golden. Add diced bread and toast slowly until browned over low heat, stirring frequently.

Wash the spinach or other greens and remove stems and chop coarsely. Melt 2 tbsp butter in saucepan and add flour. Combine with a whisk over low heat and allow to cook for 1 minute, then whisk in water/chicken stock slowly until blended. Add seasonings and carrots (potatoes or pumpkin).

Simmer until vegetables are tender; about 10 minutes. Add greens and cook for 5 minutes more. Stir in cream and reheat; do not boil Serve sprinkled with croutons.