104 Watercress Purée

Main ingredients

• 4 bunches of watercress
• 1.5 litres (2½ pints) water

1. Pick over the watercress, removing the tough stalks, and wash in running water. There should be about 250 g (8 oz) left.
2. Bring the water and salt to the boil in a large saucepan and blanch the watercress in it for 3 minutes. Drain in a colander and plunge immediately into very cold water to prevent it cooking any further and help to retain its colour.