Peppery Oyster and Watercress Soup
20 opened oysters and their juices
100ml cream
pinch nutmeg
3-4 medium potatoes
few drops lemon juice
3 cups water
fresh ground black pepper
3 cups milk
1 bunch watercress
salt
Peel the potatoes and cut into quarters. In a deep saucepan, cover with 3 cups of water and boil gently until cooked, about 1520 mins. Do not strain, but mash them in the saucepan. Season with salt. Bring the milk and nutmeg to a simmer, then blend into the potatoes. The soup should be the consistency of cream. Trim the larger stems from the watercress and wash well. Chop finely to have approx 1 cup of chopped leaves. Add to the soup and cook for 10 minutes, add the butter and a few drops of lemon juice. Divide the oysters into 4 heated soup bowls with a little of their juices. Pour over the hot soup, garnish with a swirl of cream and dust with the cracked pepper. Serve immediately with warm crusty bread and butter. SERVES 4.