2 tablespoons extra virgin olive oil
2 cups onions, finely chopped
6 cloves garlic, peeled and left whole
1 small potato, peeled and diced
1 bunch dandelion greens
1 large bunch arugula
4 cups vegetable stock or water
1 (10 ounce) bag baby spinach
½ cup fresh mint leaves
½ cup créme fraiche
Combine the oil, onions, and garlic in a heavy saucepan over medium heat. When the onions begin to sizzle add 1 teaspoon salt, cover the pan and simmer 20 minutes until meltingly tender, check occasionally and add a tablespoon of water if the onions threaten to brown.
Meanwhile, steam the potato for 8-10 minutes until tender, set aside. Bring a large pot of lightly salted water to a boil. Blanch the dandelion and arugula for 2-3 minutes until tender but still bright green. Drain well and chop.
Add the stock to the onions and bring to a boil. Add the steamed potato, blanched greens, spinach and mint, simmer 3-4 minutes.
Puree the soup with the créme fraiche. Season with salt and pepper and serve.
Recipe Property of Peter Berley