Watercress Soup

Ingredients: 

• 450 g Estima potatoes, peeled and diced
• 1 Onion, peeled and sliced
• 1¼ l Chicken stock
• 2 Bunches watercress
• 2 Cloves garlic, peeled and chopped
• 1 oz Butter
• Seasoning
• Freshly grated nutmeg, optional
• 200 ml Double cream

In a heavy bottomed saucepan, fry off the onions and garlic in the butter until softened. Do not colour.
Add the stock and potatoes and bring to the boil. Simmer for 15-20 minutes until they are cooked.
Chop up the watercress (leaves and stalks) and add to the soup with the freshly grated nutmeg if using. Simmer for 2-3 minutes before blending in a food processor in batches. Add the cream as you go.
Return to the pan to gently heat through and season.
 

 

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