Watercress soup







Cook Time

25-35 Min


  • 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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