Spinach, Watercress and Arugula Soup

Time: 20 minutes
Effort: Easy
Serves: 4

2 cups Arugula leaves
2 cups baby spinach leaves
1 bunch watercress (about 2 cups) - washed, stems left on, cut into pieces
2 small potatoes, peeled and quartered
3 cups chicken or beef broth
Salt if necessary
2 tbsp heavy cream

In a medium saucepan bring the 3 cups broth to a boil. Add the arugula, spinach and watercress a little at a time and boil until very soft. Strain off the broth setting the vegetables aside and return the broth to the pan. Boil the potatoes until tender. Place the vegetables and potatoes in a food processor or blender and puree until smooth. Gradually add the puree back to the broth in the same pan, adjust the salt to your taste and add the cream. Simmer on low. Good served hot or cold with croutons or bread sticks.