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Watercress Soup II recipe |
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4 servings
Ingredients:
1/4 cup butter1/2 cup all-purpose flour1 quart chicken broth12 ounces chopped watercress2 cups half-and-half cream
Instructions:
Melt butter in a saucepan over medium heat.Whisk in flour, and cook stirring constantly for a few minutes.Remove from heat, and gradually whisk in the chicken broth so that no lumps form.Return to medium heat, and bring to a simmer.Add watercress, cover, and cook over low heat for 20 minutes.Puree in small batches using a blender, or blend in the pan using an immersion blender.Return to the saucepan, and stir in the half-and-half cream.Heat until warm, but do not boil.
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