Calories: 143 Preparation: 15 mins Cooking: 10 mins Serves: 4
2 small shallots, very finely chopped
1 stick celery, very finely chopped
½ glass dry white wine
1/2 pint vegetable stock
1 bay leaf
150ml/¼ pint carton single cream
2 x 85g/3oz packs watercress, chopped
Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.
Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.
Fat: 13g Saturated Fat: 8g Carbohydrate: 2g Protein: 3g Fibre: 1g Salt: 0.3g