Green velvet soup
This delicious green velvet soup will make use of your winter harvest and is sure to be just what the doctor ordered.
700gm mixed greens (i.e spinach, silverbeet, celery and broccoli) and fresh herbs (sorrel, parsley and tarragon).
1 small onion coarsley chopped
1 small potato
2 1/2 cups of chicken stock
2 tbsp butter
1/2 cup cream
1 cup milk
salt & pepper
Wash greens (including stalks) and put it all in a saucepan. Add stock and bring to the boil. Cover and cook until veges are tender. Then put the soup in a blender and puree. Return to the pot and add butter, cream, milk, nutmeg and salt and pepper.
Bring almost to boil. Garnish with sliced lemon and serve.