Spring greens soup

1. In a large saucepan, saute onions in butter and oil until soft.
2. Stiri in the potatoes; cook one or two minutes.
3. Add 1 cup broth.
4. Cover; simmer over medium heat for 15 minutes until potatoes are almost soft.
5. wash greens and tear into small pieces.
6. Add to the soup in a food processor or blender.
7. Return mixture to the pot, add remaining chicken broth, and simmer for a few minutes.
8. Serve hot, garnished with snipped chives.
9. ogden writes: "if you"re looking for color, this soup has it. The potatoes give a nice hearty flavor and smooth texture.
10. " recipe developed by ellen ogden.
11. In "the cook"s garden" catalog, spring/summer 1994, vol. Xi, no. Pg. 41.