WATERCRESS AND ROCKET SOUP

Steps:

• Melt the butter in a medium pan, when fully melted remove from the heat and add the flour, mixing to form a roux.
• Place the roux back on a medium heat and cook for two mins stirring continuously.
• Add the stock a little at a time, stirring with a fork until it has been fully incorperated. It will form a thick gravy soup.
• Add 3/4 of the bag of mixed leaves and simmer for 5 mins.
• In a seperate pan fry the onions in the oil for 5 mins til soft, add the chopped garlic and the rest of the mixed leaves, let the leaves sweat for 3-4 mins, stirring occasionally.
• Add the cooked leaves, garlic and onions to the other pan and stir together and simmer for a further two mins.
• Blend with a hand blender until it is smooth. Add the cream and stir in. Serve hot with crusty ciabatta.