Watercress Soup
Watercress Soup
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ ? |  Serves ~ 4-6 |
Tip ~
Ingredients
1 onion, sliced
2 cloves garlic, sliced
25g / 1oz butter
1.2 litres / 2 pints chicken stock
450g / 1lb potatoes peeled and diced
2 bunches watercress
Freshly ground nutmeg, optional
200ml / 7floz double cream
Salt and pepper to taste
Method
- In a heavy bottomed saucepan fry the onion and garlic in the butter until softened but not coloured.
- Add the stock and potatoes and bring to the boil. Simmer for 15 - 20 minutes until the potatoes are cooked.
- Chop up the watercress (leaves and stalks) and add to the soup with the freshly grated nutmeg.
- Simmer for 2 -3 minutes before blending in a food processor in batches, adding the cream as you go.
- Return to the pan to heat through gently and season with salt and pepper.