Watercress Cream Soup

• 2 bunches watercress, washed and dried
• 2 tablespoons flour
• 6 cups skim milk
• 2 tablespoons dried onion
• 1 tablespoon salt

1. Set aside 6 sprigs of watercress.
2. Finely chop remaining stems and leaves (should be about 3 cups).
3. Mix flour and 4 Tbs milk into a paste in a large saucepan.
4. Slowly add milk, onion and salt.
5. Cook over med heat stirring constantly until soup thickens.
6. Boil for 1 minute.
7. Stir in chopped watercress.
8. Serve as is or puree in a blender if desired.
9. Garnish with sprig of watercress.

bunches, flour, milk, onion, salt

Taken from www.food.com/recipe/watercress-cream-soup-87046 (may not work)