Watercress Soup

Name: Watercress Soup
Prep time: 5 min
Total time: 15 min
Ingredients: 1 tbsp olive oil; 2 tbsp butter; 1 onion; finely sliced; 1-2 cloves garlic; crushed; 1 handful watercress; washed; 1 tbsp plain flour; 1 litre vegetable stock; 70ml single cream; salt & pepper; parsley; to garnish

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Ingredients

1 tbsp olive oil
2 tbsp butter
1 onion, finely sliced
1-2 cloves garlic, crushed
1 handful watercress, washed
1 tbsp plain flour
1 litre vegetable stock
70ml single cream
salt & pepper
parsley, to garnish

Instructions

Melt the butter and oil in a saucepan and saute the onion and garlic.
Roughly chop the watercress and add to the saucepan and cover for 2 minutes. Then stir in the flour and cook for 1-2 minutes. This creates a rue.
Add the stock slowing and continuing to stir. Bring to the boil gently.
Remove from the heat and blitz with a food processor or hand blender until you get a smooth texture.
Add most of the cream and season with salt and pepper. Gently reheat the soup. Divide into soup bowls.
Swirl with a dash of cream and garnish with parsley or some of the watercress.