| 1/4 | c | Fava beans; cooked, peeled and reserved |
| 1/4 | c | Cranberry beans; cooked and reserved |
| 1/4 | c | Sea beans; blanched |
| 1/4 | c | Garden peas |
| 1/4 | c | Green and yellow roma beans; cut, cooked and reserved |
| 1/4 | c | Purslane; picked |
| 1 | lb | Italian parsley; blanched, refreshed in cold water, pureed in blender |
| 1 | lb | Lambs quarters wild spinach; blanched, refreshed in cold water, pureed in blender, if not available substitute spinach |
| 1/4 | lb | Sorrel; cut into chiffonade |
| 1 | tb | Butter |
| | Salt and pepper |
| | 1 quart vegetable stock |
| 1 | | Carrot |
| 1 | | Rib celery |
| 1 | | Onion |
| 1 | | Leek |
| 1/4 | c | Chives |
| 1/4 | c | Tarragon |
| 1/4 | c | Thyme |
| 1/4 | c | Italian parsley |
| 1 | qt | Water |
