Stilton And Watercress Soup

1. 1

   Pour the stock and bring almost to a boil.

2. 2

   Remove tough stems and stalks from the watercress, and discard.

3. 3

   Add cress to stock, and simmer for 2-3 minutes or until tender.

4. 4

   Crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt.

5. 5

   Process the soup, in batches if necessary, until smooth.

6. 6

   Return soup to pan, and stir in the cream.

7. 7

   Check seasoning, to see if salt is needed.

8. 8

   Heat the soup, but do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.