Ingredients: 4 tablespoons (1/2 stick) butter
1/2 cup finely chopped shallots
2 large bunches watercress, ends trimmed
1 1/2 cups heavy cream
Salt and pepper, to taste
In a heavy skillet, melt the butter over medium-low heat. Add shallots and sauté until soft, about 3 minutes. Add watercress and stir until wilted, 3 to 5 minutes. Add cream, salt and pepper, and bring to boil. Remove from heat and transfer to a food processor or blender and process until smooth. Makes about 1 1 /2 cups.