Watercress and rocket soup

Melt the butter in a medium pan, when fully melted remove from the heat and add the flour, mixing to form a roux.

Place the roux back on a medium heat and cook for two mins stirring continuously.

Add the stock a little at a time, stirring with a fork until it has been fully incorperated. It will form a thick gravy soup.

Add 3/4 of the bag of mixed leaves and simmer for 5 mins.

In a seperate pan fry the onions in the oil for 5 mins til soft, add the chopped garlic and the rest of the mixed leaves, let the leaves sweat for 3-4 mins, stirring occasionally.

Add the cooked leaves, garlic and onions to the other pan and stir together and simmer for a further two mins.

Blend with a hand blender until it is smooth. Add the cream and stir in. Serve hot with crusty ciabatta.