So once you have made some oven grilled quenelles, the next thing you can do is a green soup. for that green soup, as I mentioned yesterday it is very simple, green leaves of any kind work perfectly: spinach, radish tops, turnip tops, salad... and since I found beautiful radishes with perfect green and yound tops, I simply used that. After washing thoroughly the leaves to remove soil I boil them in a 3/4L of salted water. Once well boiled I blend them thinely and add some cream (vegetal or not), some pepper. I slice the quenelles add them to the soup and cook for 10min. Then serve. The dish, because of the quenelles is quite rich and is a full dinner for me if you count one quenelle per person.