Chilled Watercress Spring Nettle And Sorrel Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 spring onion, sliced and washed
• 2 young leeks, sliced and washed
• 2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
• 1 tablespoon kosher salt
• 4 cups vegetable stock or water
• 3/4 pound watercress (3 to 4 bunches)
• 1/4 pound spring nettles, blanched if stinging variety
• 1 bunch sorrel leaves (1 to 2 ounces)
• Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish

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