Chilled Summer Soup - cooking recipe

Ingredients

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

Preparation

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