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Ingredients
- 40 G butter
- 1 onion finely chopped
- Pinch of salt
- 1 T Flour
- 400 mls whole milk
- 3 ½ bunches watercress washed and roughly chopped, about 420 g
- 75 mls double cream
Ingredients
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Instructions
- Heat the butter in a large pan over a medium-low heat and add the onion. Season and cook gently until soft, but not coloured. Stir in the flour and cook for a minute
- Gradually stir in the milk and 250 mls water. Bring to just below the boil, cover and simmer for 5 minutes
- Meanwhile, prepare a large bowl of iced water. Bring a large pan of water to the boil and plunge in the watercress to wilt, reserving a few leaves to garnish. Tip out into a colander, and then into the iced water
- Squeeze the cooled watercress out and add to the pan Puree the whole lot thoroughly, add the cream and season to taste
- Reheat if necessary: delicious hot or chilled.