Potage aux Legumes (Green Vegetable Soup) Recipe

Cook onion and garlic in butter over medium high heat until onion is translucent about 5 minutes. Add chicken stock water carrots leeks green onions habanero peppers spinach and watercress. Bring to a low boil and cook for 30 minutes or until carrots are soft. Remove from heat and allow to cool for 30 minutes.

Puree in a blender or food processor until smooth. Return to the pot and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar or both if desired.