Ingredients

• 25g butter
• 2 small shallots, very finely chopped
• 1 stick celery, very finely chopped
• ½ glass dry white wine
• 300ml vegetable stock
• 1 bay leaf
• 75ml single cream
• 1 85g pack watercress, chopped

Method

1. Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender.
2. Add the wine, stock and bay leaf and simmer for 2-3 minutes.
3. Remove the bay leaf, pour in the cream and chopped watercress, heat through
4. Liquidise, season to taste and serve.