Instructions: Simmer peas and beef stock together for 5 minutes, then add onion and celery. Simmer another 5 minutes. Cool. Process soup in a food processor or blender until smooth. In a heavy saucepan melt buter; stir in flour and cook until mixture is light and bubbly. Pour the smooth pea mixture into the pan and cook until thickened. Add the heavy cream, mint and watercress. Season with salt and pepper. Serve hot.

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