Austrian green soup is light, fresh and very healthy. Its base is blanched lettuce and spinach, puréed together with boiled potatoes and peas. Milk and a light roux make it smooth, while salt, nutmeg and a little sugar round off the flavour. Serve it hot or chilled, ideally with fried bread croutons.
Clean the vegetables, wash them and pat them dry. Chop the onion finely. Blanch the lettuce and the spinach separately. Chop the lettuce. Cut the potatoes and boil them separately.…
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