Soups Recipes - Cress Soup with Ditallini

Ingredients

• 25 g/1 oz/2 tbsp butter

• 8 spring onions (scallions), finely chopped

• 1 bunch of watercress, finely chopped

• 1 box of mustard and cress

• 1.2litres/2 pts/5 cups chicken stock

• Good pinch of grated nutmeg

• Salt and freshly ground black pepper

• 75 g/3 oz/3/4 cup ditallini or other soup pasta

• 1 hard-boiled (hard-cooked) egg, finely chopped

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Method:

1. Melt the butter in a saucepan. Add the spring onions and fry (sauté) for 2 minutes, stirring.

2. Add the watercress and mustard and cress and cook, stirring, for 1 minute. Add the stock, nutmeg, a little salt and a good grinding of pepper.

3. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Add the ditallini and cook for a further 5-8 minutes or until tender.

4. Taste and re-season if necessary. Ladle into warm bowls and sprinkle with the egg.