The peppery, earthy bite from the watercress makes this soup both elegant enough for a dinner party, comforting enough for winter and if served chilled, makes a wonderful summer lunch.
Watercress Soup
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Ingredients
- 2 bunches fresh watercress, washed and chopped, including stalks
- 1 onion, chopped
- 1/2 leek, washed and sliced
- 1 small potato, diced
- 50g butter
- 1 pint vegetable stock
- 150ml single cream
- salt and lots of freshly ground black pepper
Instructions
- To begin, melt the butter and add the chopped onion. Saute gently ensuring it doesn't brown
- When softened, add the prepared leek and potato. Continue to cook with the lid on, but keeping checking so it doesn't colour
- Add the stock and seasoning and gently simmer for 20 minutes
- Put the watercress into the stock and turn the heat off. Let it sit for 5 mins to wilt.
- Using a hand blender or liquidiser blitz until silky smooth. It should retain its vibrant green and peppery taste.
- Add the cream slowly, tasting all the while and stop when it taste good
- Adjust the seasoning if needed - delicious!
- Recipe Type : In The Beginning
- Ingredient : cream, leek, onion, potato, watercress
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