4 tablespoons butter

4 cups vegetable stock

6 cloves garlic, minced

4 medium onions, chopped

2 large bunches of large leaf watercress

1/2 teaspoon salt or to taste ..( be careful if you make the stock from

1/2 teaspoon pepper

pinch of paprika

1 cup whipping cream

Trim watercress leaves from the stalks: discard the stalks. Cook the onion and garlic in butter until the onion is tender. Add the vegetable stock and bring to a boil. Add watercress to the stock, the salt, pepper, and paprika, and simmer for five minutes. Allow to cool slightly, put in a blender and blend until smooth.

Return to heat and warm through. Whisk in the whipping cream, and remove from heat. Taste and adjust seasonings as necessary.