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Watercress Soup

By: felders

Prep Time: 10 Min
Cook Time: 15 Min
Difficulty: medium
Serves: 4

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Description

My mum has always made this soup and it's refreshing, vibrant and delicious - a fabulous starter.It can be served hot or chilled.

Ingredients

350g fresh watercress
1.5 litres good vegetable stock
3 medium potatoes, peeled & diced
1 large onion, diced
1tbsp oil
25g butter
few pinches freshly-grated nutmeg (optional)
creme fraiche (optional)

Preparation

Heat the oil & butter in a large heavy pan on a medium heat.

Add the onions & potatoes and sweat for about 5 minutes, making sure they don't stick or brown.

Add the stock and simmer until the potatoes are just soft - but before they disintegrate - about 15 minutes.

Add the watercress.

Simmer for about 5 further minutes.

Either blitz with a hand-blitzer or food processor until smooth. Add nutmeg if desired.

If desired, swirl in about a teaspoon of creme fraiche to each bowl. Serve immediately.