Watercress Soup
Serves 6
Ingredients:
1 onion, chopped
15g/1⁄2oz butter
350g/12oz watercress, roughly chopped
1 tablespoon plain flour
1.2 litres/2pt vegetable stock
1⁄4 teaspoon grated nutmeg
50ml/2fl oz single cream
2 eggs, hard-boiled and finely chopped
Salt and freshly ground black pepper
Preparation Method:
Sweat the onion in the butter for 2 minutes, add the watercress and cook, stirring with a wooden spoon, for a further 2 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 20 minutes.
Blend or process to a puree, and return to a clean pan. Stir in the cream and reheat gently. Sprinkle the chopped eggs on top and serve.
Serves 6
Ingredients:
1 onion, chopped
15g/1⁄2oz butter
350g/12oz watercress, roughly chopped
1 tablespoon plain flour
1.2 litres/2pt vegetable stock
1⁄4 teaspoon grated nutmeg
50ml/2fl oz single cream
2 eggs, hard-boiled and finely chopped
Salt and freshly ground black pepper
Preparation Method:
Sweat the onion in the butter for 2 minutes, add the watercress and cook, stirring with a wooden spoon, for a further 2 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 20 minutes.
Blend or process to a puree, and return to a clean pan. Stir in the cream and reheat gently. Sprinkle the chopped eggs on top and serve.
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