Weight Watchers: Broccoli and Watercress Soup

Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes
215 Calories/serving

* 225 g broccoli
* 75 g butter
* 2 leeks, trimmed and sheed
* 1-2 garlic cloves, peeled and halved
* 2 bunches watercress, trimmed
* 25 g white plain flower
* 600 ml chicken stock
* salt and pepper
* 450 ml milk
* 150 single cream
* Parmesan cheese shaving, to garnish
* a little freshly grated nutmeg, to taste

1. Divide the broccoli inti florets and slice the stalks into even- sized pices.
2. Melt the butter ina saucepan, add the broccoli florets and stalks and and stir in the leeks and garlic. Cook gently for 5 minutes, stirring occasionally.
3. Add the watercress and cook for a furder 3 minutes, sirring frequently. Stir in the flour and cook for 1 minute, then gradually add the stock and bring to the boil, stirring. Season withsalt and pepper.
4. Cover and simmer gently for 20 minutes or until all the vegetables are tender and cooked slightly.
5. Puree the soup in a blender or food processor. Return the mixture to the rinsed-out pan, check the seasoning, stir in the milk and cream, and heat through gently.
6. Serve the soup hot, sprinkled with shavings of Parmesan and pinch of freshly grated nutmeg.