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4–6
Easy
Published 1974
Watercress soup has an attractive green colour and a fresh, almost peppery, taste.
Keeping the bunches of watercress separate, thoroughly wash both in cold water. Set one bunch aside for the garnish. Remove coarse stalks from the remaining bunch and then coarsely chop the leaves and top part of the stalks. Peel and finely chop the onion. Melt the butter in a saucepan, and add the onion.