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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
Instructions
- 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
