1 bunch watercress, washed
1 c. chicken broth
1 sm. onion
1 c. milk
2 tbsp. butter, melted
1 1/4 tsp. sugar
1 tsp. ground nutmeg
3/4 tsp. salt
1 egg yolk

Combine all ingredients in blender and blend for 1 minute, until smooth. Pour into saucepan and heat slowly, stirring. Serve hot. Serves 4 (about 135 calories per serving).