Green Velvet Soup

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

nutmeg

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.