Watercress soup

⇐ Soups

Ingredients

25g butter

1 medium onion, finely sliced

1 clove garlic, crushed

250g potatoes, halved

800ml vegetable stock

400g watercress (I usually do about half of this which is enough)

3 Tbls double cream

salt & freshly ground black pepper

½ lemon, juice of

½ grated nutmeg

Method

1. Melt the butter in a pan, add the onion, garlic and potatoes, then cover and cook gently for 10 minutes without colouring
2. Add the stock, bring to the boil and simmer for 5 minutes
3. Add the watercress, bring to the boil and cook for 4 minutes, retaining their colour
4. Remove from the heat, cool slightly, and blend until smooth
5. Return to pan, add cream, gently reheat and season

Soup for All Seasons Mike Faers New Covent Garden Soup Co