Tuesday, May 20, 2008

Watercress Soup

Watercress soup
serves 6

1 onion, chopped
15g/1⁄2oz butter
350g/12oz watercress, roughly
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
salt and freshly ground
black pepper

• 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 purée, 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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