Cream of Watercress Soup

• 25g Butter
• 1 Onion, chopped
• 2 bunches Watercress, washed and chopped roughly
• 40g Plain Flour
• 850ml Chicken Stock
• 150ml Single Cream
• Salt and freshly ground Black Pepper
• a little freshly grated Nutmeg

Melt the butter in a large lidded saucepan.

Add the onion and sweat, covered, shaking the pan from time to time, until softened but not browned.

Add the watercress, reserving a few leaves to garnish if wished.

Cover again and allow to sweat for 10 minutes.

Stir in the flour and cook for 1 minute.

Add the stock, stirring well to ensure the flour is well blended, and then bring to the boil.

Reduce to a simmer and cook for 5 minutes.

Remove the soup from the heat and leave to cool briefly.

Blend until smooth. Stir in half of the cream, adjust the seasoning if necessary and add a little nutmeg to taste.

Reheat gently.

Serve garnished with a swirl of the remaining cream and the reserved watercress leaves, if using.