| 1 | Melt 2 tablespoons butter in a large kettle over medium-high heat. |
| 2 | Add next 9 ingredients (carrots - marjoram), cover & cook until vegetables begin to soften, stirring occasionally, about 10 minutes. |
| 3 | Add potatoes & enough broth to barely cover vegetables (don"t get fooled by their floating). |
| 4 | Cover & bring to boil, skimming surface occasionally. |
| 5 | Reduce heat, cover partially, & simmer 45 minutes, skimming surface occasionally. |
| 6 | Puree half of the vegetables in a blender until smooth. |
| 7 | Mix puree back into remaining soup. |
| 8 | Puree more vegetables if soup is too thin. |
| 9 | Add 1 cup milk, nutmeg & pepper and bring to boil. |
| 10 | Add more broth or milk if too thick. |
| 11 | *** can be prepared 1 day ahead. |
| 12 | Cool, cover & refrigerate. |
| 13 | Rewarm before continuing. |
| 14 | Sprinkle greens atop soup. |
| 15 | Cover & simmer until greens wilt, about 4 minutes. |
| 16 | Stir in remaining 1 tablespoon butter. |
| 17 | Ladle soup into bowls. |
| 18 | Serve, passing additional pepper separately. |
