Ingredients
2 bunches watercress, roughly chopped.
1 medium onion, chopped
4 oz  (250 grams) butter or margarine.
1 ¼ pt (700ml) stock
½ pt    (250 ml) milk
2  oz   (125 grams) flour

Method
Melt butter in a large saucepan add the onion cook for about 10 minutes- until onion is soft but not coloured.

Add the watercress to the pan and cook for a further 4 minutes.
Add the flour and cook for 1-2 minutes.

Remove the pan from the heat and blend in the stock and milk.

Return the pan to the heat , bring to the boil stirring continuously and simmer for 3 minutes.

Season to taste.
Liquidise if necessary.
 
Serves four.