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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
2 ounce(s) butter or margarine |
1 pint(s) chicken stock |
2 clove(s) garlic, crushed |
1/4 teaspoon(s) grated nutmeg |
juice of 1/2 lemon |
1 pint(s) milk |
2 bunch(es) of watercress, trimmed and chopped |
1 onion, chopped |
2 ounce(s) plain flour |
salt and pepper |
1/4 pint(s) single cream |
watercress sprigs to garnish |
Directions:
1. In a saucepan, fry the onion and garlic in the butter or margarine until softened. Reduce the heat and stir in the flour. Gradually add the stock and milk. stirring all the time. Stir in the watercress, salt and pepper, nutmeg and lemon juice. Simmer gently for 5 minutes. Reduce the heat, then stir in the single cream. Reheat without boiling.
2. Pour the soup into individual soup bowls and garnish each serving with a sprig of watercress.
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