How to make Watercress Soup:
In a large soup pot, heat two tbsp olive oil and cook the onion until soft but not browned.
Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes).
When potatoes are cooked, add the watercress.
Mix the soup with a hand blender and add the cream.
Use a little extra milk if the soup seems too thick.
Season with salt and pepper and serve hot.
Ingredients for Watercress Soup:
For 4 persons:
- 9 oz - 250g potatoes (peeled, sliced)
- 1 Onion, peeled and roughly chopped
- olive oil
- 2½ cups - 600ml chicken stock
- 6 oz - 170g watercress, roughly chopped
- ¼ cup - 50ml cream
- a little milk if needed
- Salt and pepper