• In a saucepan, fry the onion and garlic in the butter or margarine until softened. Reduce the heat and stir in the flour.
• Gradually add the stock and milk, stirring all the time. 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.
• Pour the soup into individual soup bowls and garnish each serving with a sprig of watercress.

Cook's Tip

• To quickly chop watercress, trim off the stalks and place the leaves in a food processor. Pulse the blades on and off for 1 minute.
• Remember to utilize your food processor for chopping the onion too.