Chilled Summer Soup

1. 1

   Melt butter in saucepan.

2. 2

   Add the lettuce, watercress and spring onions and fry for 8 minutes.

3. 3

   Stir in all but 3 tablespoons of the chicken stock and simmer for 10 minutes or until vegetables are tender.

4. 4

   Blend the flour to a paste with the remaining stock and stir into the soup.

5. 5

   Add salt and pepper to taste and continue cooking until soup has thickened.

6. 6

   Puree in an electric blender. Cool, then stir in cream.

7. 7

   Sprinkle top with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.