About this recipe:Dark green, peppery watercress is packed with healthy nutrients so you can enjoy this divinely creamy soup with none of the guilt.
2 bunches or packs watercress, about 85g each
1 onion, finely chopped
2 tbsp flour
500ml semi-skimmed milk
100ml crème fraîche
salt and freshly ground black pepper
2 medium slices white bread (from a sandwich loaf)
1 garlic clove
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Method Prep:15min › Cook:20min › Ready in:35min
Set aside four fresh sprigs of watercress for garnish, then finely chop half of the rest. Tip the unchopped watercress into boiling, lightly salted water and cook for 5 minutes. Drain, reserving the cooking water, then tip the watercress into a blender or food processor with 250ml of the reserved cooking water and blend to a purée.
Melt the butter in a saucepan. Add the onion, stir, and cook gently for 5 minutes.
Sprinkle the flour over the onion and stir for 2 minutes, without letting it colour. Gradually add the milk and another 250ml of the reserved cooking water. Bring to the boil, stirring constantly. Simmer for 5 minutes. Season with salt and pepper.
Add the puréed watercress, the chopped raw watercress and the crème fraîche to this mixture. Stir together well and season to taste. Keep warm.
Toast the bread on both sides. Rub the toast with the peeled, whole clove of garlic, then cut the toast into slim fingers.
Serve the soup garnished with the reserved sprigs of watercress and the garlic toast fingers.
*For a thicker consistency, cook a little diced potato with the watercress. You could also stir in 1 or 2 egg yolks in step 4. *For a lighter soup, omit the crème fraîche and simply add a little more milk or stock.