Watercress Soup

I'm not very good with numbers, although I have known this for years and have whole heatedly given myself over to my numerical incompetence every now and again it rears it's ugly head in the kitchen. When ordering the ingredients for the Salmon and Watercress salad last week I ordered 200g of Watercress rather than the necessary 100g which is why on the hottest day of the year so far I was to be found making Watercress soup. It was actually really tasty and because I put in the fridge after I made it, it meant that the next night I could just heat it up which was actually much nicer than slaving in the kitchen in the sweltering heat. This is incredibly easy...

Watercress Soup

Serves 2 or 4 as a little starter

4 new potatoes, peeled and quartered
1 yellow onion, roughly chopped
1/2 pint stock, can be chicken or vegetable, I used Hugh F-W's souper mix which I had in the fridge
75g watercress
Milk
double cream if you have it
Butter
Olive Oil
salt and pepper

You just need a big pan for this and a blender.

1. Heat the oil and butter in the pan and sweat the onion until translucent - 5 or so minutes.

2. Add the potatoes and cook for a further 5 minutes without letting them get brown.

3. Add the watercress to the pan with the stock, season and then cover the pan and simmer it gently until the potatoes are tender. About 10 minutes.

4. Switch off the heat and allow the soup to cool a little before pouring it into the blender and whizzing it.

5. Clean the pan and return the blended soup to the heat and add enough milk to give it a nice consistency.

6. Bring to simmering point and then remove the pan from the heat, test the seasoning and serve in soup bowls with a swirl of the double cream and a few bits of chopped watercress if you've got any leftover.


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