Watercress soup

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

How to make
- 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.