I have to admit that I cannot stand spinach... as soon as it gets creased or warm... /blech/ but I really REALLY want to try this soup. I was thinking of halving the onion, and adding a leek, instead... and then I saw the postings on escarole and endive (I know nothing about them, so will start my Google research shortly) My question to you is: can you think of anything else or more conventional that I could try to substitute with? I live on an island in Alaska, so we don't have much variety in the produce department. Thanks! - BaschaW You could just leave the greens out entirely. Or sauté the onion till it's golden brown, leaving it in strips or 3/4" or so squares, rather than chopping it up. It would add some visual interest and, of course, lots of good flavor. Perhaps add some chopped flat-leaf parsley, too. PLEASE feel free to experiment! That's so much of what baking and cooking are all about... Enjoy - PJH

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