Friday, July 11, 2008
My mum has always made this soup and it's refreshing, vibrant and delicious - a fabulous starter.
It can be served hot or chilled.
350g fresh watercress
1.5 litres good vegetable stock
3 medium potatoes, peeled & diced
1 large onion, diced
few pinches freshly-grated nutmeg (optional)
creme fraiche (optional)
How to make Watercress Soup
Heat the oil & butter in a large heavy pan on a medium heat.
Add the onions & potatoes and sweat for about 5 minutes, making sure they don't stick or brown.
Add the stock and simmer until the potatoes are just soft - but before they disintegrate - about 15 minutes.
Add the watercress.
Simmer for about 5 further minutes.
Either blitz with a hand-blitzer or food processor until smooth. Add nutmeg if desired.
If desired, swirl in about a teaspoon of creme fraiche to each bowl. Serve immediately.