WATERCRESS SOUP
Quickly blanch watercress in boiling water, shock in ice water for a crisp yet tender salad with vibrant flavor—perfect as a refreshing garnish.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Mixing bowl
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 40 G butter
- 1 onion (finely chopped)
- Pinch of salt
- 1 T flour
- 400 mls whole milk
- 3 ½ bunches watercress (washed and roughly chopped, about 420 g)
- 75 mls double cream
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