- 2 bunches watercress trimmed and chopped
- 42 grm butter
- 1 onion
- 56 grm flour
- 284 ml milk
- 284 ml vegetable stock
- 1 pinch black pepper for seasoning
Melt the butter & add finely chopped onion & the watercress.
Cook slowly for 15 minutes until onions are soft and watercress reduced.
Add flour slowly & stir.
Remove from heat & slowly add milk & vegetable stock.
Season to taste.
Return to heat & bring back to the boil.
Simmer for 30 minutes, stirring regularly.
Serve with crusty bread.