INGREDIENTS

• 2 bunches watercress
• 1 medium-size onion
• 2 oz. butter
• 1 pt. chicken stock
• 3 tbsp. single cream
• salt and pepper

SERVES: 4 | PREP: 5 mins | COOK: 15 mins

1. Finely chop the onion and the watercress, add to a saucepan and sauté in the butter for a few minutes.
2. Process the mixture in a liquidizer until the watercress is finely chopped.
3. Return the mixture to the pan, add the stock and simmer for 10 minutes.
4. Add cream, reheat but do not boil.
5. Season to taste.