Cream of Asparagus Soup
Peel and dice the potatoes. Rinse the asparagus and remove the woody ends. Heat the butter in a large pot. Add the potatoes and asparagus and cook briefly.
Stir in the broth. Season with salt, pepper and nutmeg to taste. Rinse the watercress and stir half into the asparagus. Cover and simmer over low heat for 15 minutes. Puree the potatoes and asparagus with an immersion blender, about 15 minutes. Season with salt, pepper and lemon juice to taste. In a bowl, beat the cream until stiff. Stir into the soup. Finely chop the remaining watercress and stir into the soup.