One of the cook-off recipes is this watercress soup. All the chefs will make both this version and an elaboration that shows their creativity.
100g butter or margarine
1 medium onion chopped
2 packets of watercress
50g plain flour
75ml chicken stock
salt and pepper to season
Melt the butter or margarine in a saucepan.
Add the onion and cook gently for 10 minutes until soft but not coloured.
Roughly chop the watercress.
Add the watercress to the onions and butter and cover the pan with a lid.
Cook gently for 4 minutes.
Add the flour and gently stir for 1-2 minutes.
Remove from the heat and stir in the stock and milk.
Bring to the boil, stirring continuously for 3 minutes.
Season to taste.
Blitz in the blender.
Serve with some creme fraiche (or cream) and crusty roll.