Water­cress and Nut­meg Soup

(serves four)

1 tbsp butter

2 cloves gar­lic, minced

1 shal­lot, minced

4 bunch­es or bags (about 340g/12 ounces fresh water­cress, washed and spun dry

chick­en stock or veg­etable stock to cov­er the leaves near­ly halfway — about 2 cups

pinch fresh nutmeg

sea salt and fresh black pep­per to taste

1/2 cup creme fraiche (if desired)

Saute the gar­lic and shal­lot in the but­ter until soft.  Add the water­cress and pour in chick­en stock until the lev­el of liq­uid is about halfway up the lev­el of leaves.  Sim­mer for two min­utes, then sea­son with nut­meg and fresh pep­per to taste.  Adjust salt if the stock needs it.  Blend with hand blender until com­plete­ly smooth (flecks of water­cress will remain).  Add cream if desired.  Serve either hot or cold.  This soup is also deli­cious with a few hand­fuls of fresh spinach added to the watercress.