Ingredients
55g/2oz butter
2 bunches of spring onions, chopped
1 large cucumber, deseeded and chopped
2 bunches of watercress
1¾ pint water or light stock
salt and freshly ground black pepper

Method
1. Melt the butter, add the spring onions and cucumber, soften.
2. Add the watercress, salt and pepper and water or stock.
3. Bring to the boil and simmer for 5 minutes.
4. Liquidise and serve with a little creme fraiche or serve chilled.