Watercress soup
From Bradnor
Ingredients
- 25g butter
- 1 medium onion, finely sliced
- 1 clove garlic, crushed
- 350g potatoes, halved
- 800ml vegetable stock
- 300g watercress
- 3 Tbls double cream
- salt & freshly ground black pepper
- ½ lemon, juice of
- ½ grated nutmeg
Method
- Melt the butter in a pan, add the onion, garlic and potatoes, then cover and cook gently for 10 minutes without colouring
- Add the stock, bring to the boil and simmer for 5 minutes
- Add the watercress, bring to the boil and cook for 4 minutes, retaining their colour
- Remove from the heat, cool slightly, and blend until smooth
- Return to pan, add cream, gently reheat and season
Soup for All Seasons Mike Faers New Covent Garden Soup Co
