Watercress Soup II

Ingredients

• 0.3 cup butter 
• 1 quart chicken broth 
• 0.5 cup flour all-purpose
• 2 cups half-and-half cream 
• 12 ounces watercress chopped

Equipment

• frying pan
• sauce pan
• whisk
• blender
• immersion blender

Directions

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour, and cook stirring constantly for a few minutes.
3. Remove from heat, and gradually whisk in the chicken broth so that no lumps form.
4. Return to medium heat, and bring to a simmer.
5. Add watercress, cover, and cook over low heat for 20 minutes. Puree in small batches using a blender, or blend in the pan using an immersion blender. Return to the saucepan, and stir in the half-and-half cream.
6. Heat until warm, but do not boil.