2 tbsp. tablespoons of olive oil,
Greens to taste.
Pepper free from seeds, cut into slices. Finely chop the onion and garlic. Fry all together in olive oil. Pour the vegetable stock and cook for 20 minutes. Put everything in a blender and bring to a consistency of mashed potatoes. Pour cream, heat, season with salt, and pepper to taste. Grind the seeds, olives, greens, and sauté in oil. Add to soup.