150g Watercress (washes and thick stems removed)
25g butter
25g plain flour
300ml milk
Method
Blanch the watercress for 2 mins in boiling water, then drain and refresh in cold running water.
Finely chop and lay aside.
Melt the butter in a heavy based pan. Stir in the flour and cook for 1 min.
Gradually whisk or beat in the milk and cook until smooth and creamy.
Season with salt and pepper and stir in the watercress.
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