2 green onions, thinly sliced, reserve some of the green part for garnishes
1 tbsp. of fresh lemon juice
2 splashes of Worcestershire sauce
How to Make
Heat oil in a heavy large saucepan over a medium high heat. Add onions and sauté for 10 minutes until translucent; add leeks and sauté for a further 5 minutes, add broth and bring to a boil. Reduce to low heat and cover and simmer for 10 minutes, remove cover and cool for a further 10 minutes.
Place 4 cups of watercress in a blender, pour in ½ cup of the prepared broth and blend until smooth and transfer to a bowl. Puree remaining broth mixture and stir into water cress mixture, stir in half and half, cover and chill for about 4 hours.
In a small bowl mix together crème fraiche, white and green part of onion and all remaining ingredients until all is combined.
Divide the soup between the bowls and top with onion cream, garnish with remaining sliced green onion and serve.