Goodbye, England's Rose. From, Recipes for Life, 1995.
Princess Diana's Watercress Soup
2 ounces butter
2 ounces flour
2 pints chicken stock
12 ounces watercress, chopped, with large stems removed
1 pint single cream
Heat butter in a saucepan and stir in the flour, stirring for a few minutes. Remove from heat and pour in the chicken stock, whisking hard. Bring to a simmer and add watercress. Return to a simmer, cover, and cook over low heat for 20 minutes. Puree in a blender, return to saucepan and heat with the cream. When ready to serve, ladle into bowls.
As for the question, "What is a substitute for single cream?" Nigella says: "Some popular options include diluting heavy whipping cream with whole milk, using half-and-half, evaporated milk, or plain yogurt."
Brian says: I would use 2% milk.
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Cover of the 1995 source.
What this soup might look like.
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