Chilled Watercress soup

Ingredients:

• 2 bunches of watercress
• 300g peeled chopped potatoes
• 1 onion peeled and chopped
• 1 litre of vegetable or chicken stock
• 50g butter
• 1 clove of garlic peeled and crushed
• Black pepper to taste
• 3 tablespoons of cream

Garnish:  Grated nutmeg.

Method:

1. Wash watercress thoroughly in cold water.  Discard any rough stalks and yellow leaves.
2. Put all the ingredients except the cream into a large saucepan and bring to the boil.  Turn down the heat, cover with a lid and simmer for 10-15 minutes until the potatoes are soft.
3. Cool slightly and liquidise then stir in the cream.
4. Cool completely and then chill in the fridge – overnight if possible.  Pour into individual dishes and garnish with freshly grated nutmeg .