Cream of Watercress Soup

Cream of Watercress Soup

Ingredients

2 bunches watercress
2 oz butter
3 oz onions (finely chopped)
1 ½ pints milk
1 ½ level tbspns. flour
2 chicken stock cubes
2 tbspns. fresh cream

Method

1. Wash the watercress, then coarsely chop, and remove any thick stalks.
2. Melt the butter. Add the watercress and onions and cook gently for 5 – 6 minutes.
3. Boil the milk.
4. Stir the flour, stock cubes and boiling milk on to the watercress and onions. Cover and simmer for 15 – 20 minutes.
5. Pass the soup through a fine sieve (or liquidise). Reheat and serve, spooning, if liked, a little cream and some croutons on each portion.

NB. To make croutons, cut bread into small cubes and toss with butter and a little salt, over a fairly high heat until crisp and golden.