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Watercress Cream's picture
  Watercress 2 Bunch (200 gm)
  All purpose flour 2 Tablespoon
  Milk 6 Cup (96 tbs) (skimmed)
  Skim milk 6 Cup (96 tbs)
  Instant minced onion 2 Teaspoon
  Salt 2 Teaspoon

1. Wash watercress and dry on paper toweling. Set aside 6 sprigs for garnish; chop remaining stems and leaves fine. (You should have about 3 cups.)
2. Smooth flour and about 1/4 cup of the milk to a paste in a large saucepan; slowly stir in remaining milk, onion and salt. Cook, stirring constantly, until mixture thickens slightly and bubbles 3 minutes. Remove from heat. Stir in chopped watercress.
3. Ladle soup into heated soup plates; float a watercress sprig on each serving.

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