Watercress Soup

Blanch, press and chop watercress. Cook in butter. Add Béchamel Sauce. Puree. Add stock. At last moment, add cream. Top w chives and serve cold (if you can wait).

Watercress 1 lb
Butter 0.25 lb
Béchamel Sauce 4 c
Stock 1 c, chicken
Heavy Cream 1 c
Chives