Tunisian Broth with Greens

The greens are washed and cleaned. The carrots are cut into small cubes, the turnips and pumpkin are peeled and cut into quarters. The leeks are cleaned and coarsely chopped, the celery and parsley are finely chopped. The tomatoes are cut in half or quarters and their seeds are removed, and the potatoes are washed well.

All the greens are placed in a pot with a small spoon of salt and two liters of water. It is brought to a boil over high heat.

The heat is reduced and the pot is covered. It is cooked for about 40 minutes, with occasional stirring and replacement of water as needed to maintain the broth volume, until the greens are cooked.

The potatoes are removed and peeled. The greens are strained, keeping the broth and returning it to the pot. All the greens are passed through a food mill or mashed with a spoon through a sieve, then returned to the broth.

The soup is returned to the heat and the butter or smen is added. The salt and black pepper are adjusted and it is served hot with lemon.