Parsley-Watercress Soup - Food Gardening Network

Ingredients

• 2 tablespoons olive oil
• 4 scallions, chopped
• 2 tablespoons fresh chives, chopped
• Salt
• pepper
• 2 bunches (~24 stems) Italian flat-leaf parsley, washed, dried, and chopped (including stems)
• 2 bunches watercress (~8 to 10 ounces), washed, dried, and chopped (including stems)
• 4 cups vegetable or chicken stock
• Garnish: additional fresh chives, 1/4 cup minced