Cream of Watercress Soup

Cream of watercress is a traditional soup made with a base of watercress, the most British of greens. Other ingredients include chicken stock, heavy cream, onions, butter, and salt. The onions are sautéed in butter over medium-low heat, and the watercress is then added to the pot and cooked until fully wilted.

The mixture is puréed until smooth, then poured into a pot with the cream. The soup shouldn’t boil, so it’s important to keep the flames low. Before serving, cream of watercress soup is simply seasoned with salt, then enjoyed while still hot.