1 Bunch of watercress.

2-3 Shallots
30g Butter
2 Tbs Olive oil
300 ml Vegetable stock made from Marigold Swiss Vegetable Bouillon Powder
450 ml Semi-skimmed milk
30g Sauce flour – (Obtainable from Sainsbury’s etc.)
Freshly grated nutmeg
Squeeze of lemon juice
Freshly milled pepper
150 ml Half-fat crème fraiche

Method

Roughly chop the watercress and shallots and sweat for a few minutes in the butter and olive oil over a low heat.

Mix the milk with the sauce flour and add to the watercress and shallots together with the vegetable stock. Add a good pinch of grated nutmeg, to taste. Simmer over a very low heat for about 20 minutes.

Add the crème fraiche, a good squeeze of lemon juice and freshly ground pepper to taste.

Blend with a stick blender or in a processor.

Serve hot with a well flavoured wholegrain bread.

This makes about 1½ pints, 900 ml of soup and is enough for 2 substantially including second helpings, 3 people a good-sized bowlful, and 4 or 5 people an appetiser portion.