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
• 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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