Soupe d’épinards et roquette

Although this is a very simple soup, you have to be careful with the cooking if you want it to look as good as it tastes. The key is to cook the greens as quickly as possible to retain their vibrant colour (otherwise it can easily become more of a sludgy green). I like to use the large, dark, hardy spinach leaves as they have a stronger flavour and are more robust than the small, paler leaves. If you do use the big leaves you may need to trim off the stalks. The rocket (arugula) gives the s