4 tbsp. butter
2 c. finely chopped yellow onions
1/2 c. minced shallots
3 c. chicken stock
1 potato, peeled & diced
4 bunches of watercress
1 c. heavy cream
Salt & freshly ground pepper to taste
Nutmeg & cayenne pepper to taste

Add onions and shallots to melted butter. Cook over low heat for 25 minutes. Add stock and potato. Bring to a boil, reduce heat and simmer for 20 minutes. Add watercress to pot. Cover, remove from heat and let stand for 5 minutes. Strain soup, reserving liquid.

Put solids into food processor. Return puree to pan with 1 cup of reserved stock and 1 cup of heavy creamy. Set over medium heat. Season to taste with salt, pepper, nutmeg and cayenne. Simmer until heated through and serve.