Watercress soup recipe
1 onion, chopped
355g/12oz watercress, roughly chopped
1 tablespoon plain flour
1.2 litres/2pt vegetable stock
1⁄4 teaspoon grated nutmeg
55ml/2fl oz single cream
2 eggs, hard-boiled and finely chopped
please add salt after your usually habit
For start, you should sweat the onion in the butter for 3 minutes, add the watercress and cook, stirring with a wooden spoon, for a further 3 minutes. Stir in the flour. Remove from the heat and gradually blend in the stock.
Return to the heat, and bring to the boil, stirring. Season with salt, pepper and nutmeg. Reduce the heat and simmer for 25 minutes.
Blend or process to a purée, and return to a clean pan. Stir in the cream and reheat gently. Sprinkle the chopped eggs on top and serve.