A tasty soup to set the tastebuds tingling in anticipation of the main event
1. Heat the butter and oil in a large pan and gently fry the onion for about 10 minutes until soft and transparent.
2. Sprinkle in the flour and cook for 1 minute. Add the stock a little at a time and bring to the boil, stirring until thickened.
3. Add the watercress, lettuce and seasoning to the pan. Bring back to the boil, cover and simmer gently for about 5 minutes.
4. Puree the soup in a food processor or blender then return to the pan.
5. Stir in the milk. Bring back to the boil stirring. Check the seasoning. To make the pesto, put the pesto ingredients in a food processor and blend until smooth, or use a sharp knife and a chopping board and chop briskly until smooth.
6. Serve soup garnished with watercress and 1 tsp of pesto.
This recipe is from 'Tesco’s Vegetarian Summer Collection 1997'
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