Watercress Soup
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Ingredients
Serves 6
My mum has always made this soup and it's refreshing, vibrant and delicious - a fabulous starter.
It can be served hot or chilled.
- 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)
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- 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.
fantastic color!