Watercress soup
A favourite on the menu of Ballymaloe House since it opened in 1963, this rich, creamy soup celebrates the depth of flavour in wild watercress
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
45g butter
150g potatoes, peeled and chopped
110g onion, peeled and chopped
salt and pepper
900ml water or homemade stock
300ml creamy milk (1/4 cream and 3/4 milk)
225g chopped watercress (remove the coarse stalks first)
BLACK FRIDAY
