Directions

1. In large saucepan bring broth and watercress to a boil, cover, lower heat and simmer 10 minutes. Drain watercress from broth and puree in blender or food processor, add back to broth. Melt butter in another large saucepan; whisk in flour, add broth mixture. Cook and stir over medium heat until hot and thick. Stir in horseradish, milk, salt and pepper. Heat through. Garnish with a dusting of paprika or minced roasted red pepper.