Green Soup

Instructions

1. 1

   Wash and tear up the lettuce, spinach, and watercress leaves.

2. 2

   Sauté onion in olive oil in a large pan until soft.

3. 3

   Stir in flour and cook for 1 minute.

4. 4

   Add stock and bring to a boil, stirring regularly.

5. 5

   Add all the leaves, reduce heat, and simmer for 10 to 15 minutes.

6. 6

   Remove from heat and purée in batches in a blender until smooth.

7. 7

   Return to pan, stir in scalded milk and cream. Reheat gently.

8. 8

   Season with pepper, garnish with parsley, and serve hot or cold.