Chilled Summer Soup

Directions

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.
8. 8
   Serves 4 to 6.