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Watercress Soup
Britain's native watercress is still grown, particularly in Hampshire. It has a
tangy peppery flavour which works beautifully in soup.
INGREDIENTS: Butter - 50 g (2 oz), Watercress - 2 bunches - approx. 110 g (4 oz), washed, coarse stalks removed, chopped, Onion - 1 medium, chopped, Plain flour - 25 g (1 oz), Milk - 600 ml (1 pint), Chicken or vegetable stock - 450 ml (* pint), Single cream - 6 tbsp.
COOKING:
1. Melt the butter in a large pan, gently fry the watercress and
onion for a few minutes until softened. Stir in the flour and
cook for a minute.
2. Stir in the milk slowly, and then the stock. Bring to the
boil, stir until thickened. Cover and simmer for 30 minutes.
3. Liquidise then add the cream and reheat gently without
boiling.
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