Watercress Soup


40 g butter, 1 onion, salt, 1 tbsp flour, 400 ml milk, 420 g watercress, 75 ml double cream


Heat the butter in a pan and add the onion. Season and cook gently until soft, not coloured. Stir in the flour and cook for a minute. Gradually stir in the milk and 250 ml water. Bring almost to the boil, cover, and simmer for 5 min. Prepare a large bowl of iced water. Bring a large pan of water to the boil and plunge in the watercress to wilt. Drain and plunge the watercress into the iced water. Squeeze the cooled watercress and add to the pan. Puree thoroughly, add the cream and season to taste. Reheat if necessary: delicious hot or chilled.

plunge – thrust

wilt – go limp

squeeze – compress


*image from BBC Good Food


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s