Hampshire is one of the UK’s main areas for the production of watercress which is widely grown in the area around Winchester. The restored and privately owned steam railway running between Alresford and Alton is known as the ‘Watercress Line’ – at one time the line would carry upwards of 30 ton of watercress a week to the London market from Alresford alone. It is also celebrated annually at the Alresford Watercress Festival. It can be eaten raw as a salad or in sandwiches and it is traditionally used in Hampshire to make a creamy sauce to accompany freshwater fish, especially the trout that the county’s rivers are renowned for. However it is most famous for making a delicious and warming soup:
50g/20z butter
2 bunches of watercress with their stalks removed, washed and chopped
1 medium onion chopped
25g/10z plain flour
600ml/1 pint of milk
450ml/3/4 pint of chicken or vegetable stock
6 tablespoons of single cream
Melt the butter in a large pan and gently fry the watercress and onion for a few minutes until softened. Stir in the flour and cook for a further one minute. Slowly stir in the milk a little at the time, then the stock. Bring to the boil stirring all the time until thickened, then cover and simmer gently for 30 minutes. Remove from the heat and cool for a few minutes, then liquidize. Before serving, add the cream and reheat gently taking care not to let the soup boil. Serve with a swirl of cream and a sprig of watercress to garnish.
Enjoy!