1 quart chopped watercress
1 quart stock of your choice
1 cup whole milk, half and half or cream, heated
small onion, shredded, or processed fine
2 tablespoons flour
3 tablespoons butter
1/2 tsp. salt
pepper and nutmeg to taste

Wash the cress well, and chop fine (keeping the stems on).

Mix the chopped cress and your stock; cook about 30 minutes and puree in blender, processor or you can press through a strainer with a wooden spoon.

Mix the flour with the butter, then add along with the your heated milk, onion and seasonings to the broth.

Bring to a light boil and cook two minutes.

Makes 5 servings.