1 onion chopped 2 cloves, garlic crushed 50g butter 50g plain flour 600ml chicken stock 600ml milk 2 bunches of watercress, trimmed and chopped Salt and pepper Quarter teaspoon of grated nutmeg Juice of half a lemon 150ml single cream Watercress sprigs to garnish
1. In a saucepan, fry the onion and garlic in the butter until softened. Reduce the heat and stir in the flour. Gradually add the stock and milk, stirring all the time.
2. 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.
3. Pour the soup into separate bowls and garnish with the sprigs of watercress.