A healthy starter or winter cold remedy.
2 tbsp butter
2 shallots or 1/2 purple onion, minced
4 cups watercress, leaves only
4 cups chicken or vegetable broth
Salt and pepper to taste
2 tsp chopped chives
Step 1: In a heavy saucepan, sauté the butter and shallots over low heat until translucent.
Step 2: Add watercress and cook until barely wilted, less than a minute.
Step 3: Add the broth and simmer gently for a few seconds. Add salt and pepper. Ladle into bowls. Garnish with chives and serve.