Watercress Cream Soup

1. 1

   Set aside 6 sprigs of watercress.

2. 2

   Finely chop remaining stems and leaves (should be about 3 cups).

3. 3

   Mix flour and 4 Tbs milk into a paste in a large saucepan.

4. 4

   Slowly add milk, onion and salt.

5. 5

   Cook over med heat stirring constantly until soup thickens.

6. 6

   Boil for 1 minute.

7. 7

   Stir in chopped watercress.

8. 8

   Serve as is or puree in a blender if desired.

9. 9

   Garnish with sprig of watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.