Watercress soup
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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)
Method
Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes and onions and toss them until well coated. Sprinkle with salt and freshly-ground pepper. Cover and sweat on a gentle heat for 10 minutes.
When the vegetables are almost soft but not coloured add the hot stock and boiling milk. Bring back to the boil and cook until the potatoes and onions are fully cooked.
Add the watercress and boil with the lid off for 4-5 minutes until the watercress is just cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup in a liquidiser. Taste and correct seasoning.
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