Instructions

1. Melt the butter and oil in a saucepan and saute the onion and garlic.
2. Roughly chop the watercress and add to the saucepan and cover for 2 minutes. Then stir in the flour and cook for 1-2 minutes. This creates a rue.
3. Add the stock slowing and continuing to stir. Bring to the boil gently.
4. Remove from the heat and blitz with a food processor or hand blender until you get a smooth texture.
5. Add most of the cream and season with salt and pepper. Gently reheat the soup. Divide into soup bowls.
6. Swirl with a dash of cream and garnish with parsley or some of the watercress.