Cream of Watercress Soup
2 tbsp olive oil
1 onion, finely chopped
675g/1½lb potatoes, cubed
600ml/1 pint/2½ cups milk
900ml/1½ pints/3⅔ cups vegetable stock
2 large bunches watercress, trimmed and chopped
a pinch of grated nutmeg
salt and ground black pepper
watercress sprigs to garnish
cheesy croûtes to serve
1 Heat the oil in a large pan, add the onion and cook gently for 10 minutes or until soft. Add the potatoes and cook for 2 minutes. Add the milk and stock. Bring to the boil, then reduce the heat
and simmer for 20 minutes or until tender.
2 Stir in the chopped watercress, then blitz in batches in a blender or food processor until smooth.
3 Pour the soup into a clean pan. Season with salt and pepper to taste and a pinch of nutmeg. Heat through gently.
4 Serve the soup in bowls, garnished with watercress sprigs and topped with a cheesy croûte.
|Cream of Watercress Soup Recipe|