Instructions: Melt the margarine in a medium saucepan. Add the onion and shallot and cook, stirring frequently, until the onion is translucent, about 3-4 minutes. Add watercress and stir until wilted. Add broth and bring just to a boil. Remove from heat and puree in a food processor or blender. Serve hot or chilled.

Season with salt & pepper. Garnish by floating a lemon slice on the soup, topped with a leaf of watercress.

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