|
Ingredients (nutrition)
- 1 chopped onion
- 1/2 oz butter
- 12 oz coarsely chopped watercress
- 1 tablespoon plain flour
- 2 pt vegetable stock
- 1/4 teaspoon grated nutmeg
- 2 fl oz single cream
- 2 finely chopped hard boiled eggs
- salt and ground black pepper to taste
Cooking Instructions
- Sweat the onion in the butter for 2 minutes.
- Add the watercress and cook for another 2 minutes with continuous.
- Stir in the flour.
- Remove from the heat and slowly blend in the stock.
- Return to the heat, and bring to the boil.
- Season with nutmeg, salt and pepper.
- Reduce the heat and simmer for 20 minutes.
- Blend or process using a blender or food processor to form a smooth puree.
- Return the puree to a clean pan.
- Stir in the cream and reheat gently.
- Garnish the chopped eggs on top of the soup and serve.
Servings: 6
More Recipes for soups, chowders and broths |