Traditional Watercress Soup
Over a year ago
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Ingredients
- 1 tbsp olive oil
- 1 small onion peeled and chopped
- 1 small stick celery finely chopped
- 350g potatoes peeled and diced
- 600ml chicken or vegetable stock
- 3 x 85g bags watercress or equivalent quantity
- 150ml milk
- Pinch of nutmeg
- Squeeze of lemon juice
- Salt and freshly ground black pepper
- Swirl of cream and sprig of watercress to finish
Accompaniment
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Method
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1
Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 minutes until pale golden. Stir in the potatoes and stock and bring to the boil.
Cover and simmer for 10 minutes or until the potato is tender. Stir in the watercress, cover and cook for a further 5 minutes or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth.
Return the soup to the rinsed-out pan, then add the milk, nutmeg and lemon juice and some seasoning to taste. Gently reheat until piping hot and serve with a swirl of cream, a sprig of watercress and crusty bread.
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