Watercress Soup Mimosa

(SERVES 6)

• 1 onion chopped
• 15 g/ ½ oz/1 tbsp low-fat spread
• 350 g/12 oz watercress
• 15 ml/1 tbsp plain (all-purpose) flour
• 1 litre /1 ¾ pts/ 4 ¼ cups chicken or vegetable stock, made with 2 stock cubes
• Salt and freshly ground black pepper
• 1.5 ml/ ¼ tsp grated nutmeg
• 60 ml/4 tbsp low-fat single (light) cream
• 2 hard-boiled (hard-cooked) eggs, finely chopped

Fry (sauté) the onion in the low-fat spread for 2 minutes. Roughly chop the watercress, reserving six small sprigs for garnish. Add the chopped watercress to the onion and cook, stirring, for 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 the nutmeg. Reduce the heat and simmer for 20 minutes. Puree in a blender or food processor and return to the heat. Stir in the cream and reheat. Ladle into soup bowls and sprinkle the chopped egg on top. Garnish with the reserved watercress sprigs and serve straight away.