Wash & clean all leaves & roughly chop it.
Now in a deep vessel add all leaves , 4-5 cups of water & blanch it for approximately 5 minutes.
Drain out excess water. Once it cools down , make smooth puree.
Now in other pan heat butter/ghee ,add flour and saute it little while stirring continuously.
Then add puree, 1 cup water and mix well and stir continuously to avoid lumps.
Add salt, black pepper and cream, cook for 3-4 minutes. Adjust water quantity as per thickness of soup you like. Serve hot.
