Watercress Soup II Recipe

Melt butter in a saucepan over medium heat. Whisk in flour and cook stirring constantly for a few minutes. Remove from heat and gradually whisk in the chicken broth so that no lumps form.

Return to medium heat and bring to a simmer. Add watercress cover and cook over low heat for 20 minutes. Puree in small batches using a blender or blend in the pan using an immersion blender. Return to the saucepan and stir in the half-and-half cream. Heat until warm but do not boil.