Instructions: In a 4-quart saucepan, heat oil over medium heat. Add onion and fennel; saute until vegetables soften and are lightly browned - about 10 minutes. Add dandelion greens, mustard greens, spinach, and garlic. Cook, stirring occasionally, until greens wilt - about 5 minutes. Add chicken broth, pepper, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Let cool 15 minutes.

Working in small batches with a blender, puree soup, transferring pureed soup to a 3-quart saucepan. Stir in half-and-half and reheat over low heat. When ready to serve, divide soup among bowls and garnish with sprouts, if desired.

Comments: Any combination of fresh greens can be used in this soup; just be sure the total weight amounts to 1 1/2 pounds.

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