10 October 2012
ewfood
Spring Soup
Ingredients
Preparation
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Pick off the leaves of cress and chop finely
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Cut onions in thin slices
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Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly.
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Cook over hot water twenty minutes.
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Season with Worcestershire sauce and a few grains cayenne.
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Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley.
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