Rocket & Watercress Soup


1.In a large stockpot, saute the onions & garlic over medium heat until the onions start to turn translucent.
2.Add the watercress, rocket, parsley, stock & water and bring to the boil.
3.Reduce to a simmer and cook until the watercress and rocket begin to disintegrate into the broth.
4.Transfer mixture to a blender and process with the thickened cream until smooth.
5.Return to the pot, season with salt & pepper and simmer for 10 minutes or until warm through.
6.Serve garnished with a teaspoon of cream if desired and a sprig of parsley.