Chilled Summer Soup

Ingredients

• 2 oz butter
• 1 lettuce shredded
• 1 bunch watercress chopped
• 1 bunch spring onions chopped
• 1 12 pt chicken stock
• 1 12 oz flour
• salt and pepper
• 10 fluid oz light cream
• 2 Tbsp chopped fresh parsley

Directions

1. Melt butter in saucepan
2. Add the lettuce watercress and spring onions and fry for 8 minutes
3. Stir in all but 3 tablespoons of the chicken stock and simmer for 10 minutes or until vegetables are tender
4. Blend the flour to a paste with the remaining stock and stir into the soup
5. Add salt and pepper to taste and continue cooking until soup has thickened
6. Puree in an electric blender Cool then stir in cream
7. Sprinkle top with parsley
8. Serves 4 to 6