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1/2 lb/250 g mixed tender greens and lettuces, such as spinach, arugula, Swiss chard, young mustard greens, and romaine and other mild lettuces 2 handfuls mixed fresh tender herb leaves, such as flat-leaf parsley, cilantro, tarragon, basil, chervil, and celery, large stems removed A few gratings of nutmeg Fresh lemon juice for seasoning Best extra-virgin olive oil for garnish Edible flowers and tender herb leaves for garnish Trim the tops from the spring alliums (spring onions, green garlic, and leek) at the point where light green gives way to dark. Split all the stalks in half lengthwise, remov- ing the tough outer layers from each as you go. Rinse the stalks thoroughly in cold water, splaying the layers open as you rinse to dislodge any hidden dirt. Thinly slice the cleaned alliums. If using the yellow onion and garlic cloves, peel and slice them and combine with the leeks. In a large saucepan over medium heat, combine the alliums, olive oil, and a pinch of salt. Cover and cook, stirring often to prevent browning, until tender, 8–10 minutes. Add the potato and stock, bring to a simmer, add another pinch of salt, and cook, uncovered, until the potato slices are very tender, about 10 minutes. While the soup base is cooking, fill a large bowl half full with ice and nest a medium bowl in the ice. Have ready an immersion blender or stand blender. Having the ice bath and blender ready to go will ensure that you can chill down the soup rapidly, the key to locking in bright color and flavor. When the potato slices are tender, raise the heat to medium-high and load all the greens and herbs into the pan, stirring as they wilt into the liquid and the liquid returns to a simmer. If using an immersion blender, remove the pan from the heat, carefully pour the contents into the bowl nested in ice, and process until smooth, then stir until chilled. If using a stand blender, transfer the soup in two batches, topping the lid with a folded kitchen towel and holding it down firmly to prevent scalding yourself as you purée until smooth. As each batch is ready, pour it into the bowl nested in ice, then stir rapidly until chilled. Grate a very small amount of nutmeg into the chilled soup and season to taste with salt, pepper, and a squeeze of lemon juice. The soup is delicious served chilled, but if you prefer to serve it hot, wait until the last minute, then reheat gently to preserve its brightness. Ladle into bowls, drizzle with the oil, and garnish with the flowers and herb leaves. Visitation at EDGE: (the winery's culinary home) located in downtown Sonoma is open for weekly dining by reservation. Reservations can be made by contacting Concierge@stoneedgefarm.com or by calling the winery at 707-935-6520. 53 www.thejewelrybook.com

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