A delicious soup does not need to be complicated to make. Â Watercress soup can be as simple or as complicated as you like, but the watercress itself needs to ‘sing’, and this recipe allows it to do so!
INGREDIENTS
- 2 onions, chopped
- 2 potatoes
- butter
- 3 cloves garlicÂ
- 1 litre stock
- 2 large handfuls watercress
- salt and pepper
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Method
- Chop the onions fairly small and place them in a large, deep frying pan with a large teaspoon of butter and a pinch of salt over a medium heat.
- Once the onions have started to sweat, finely chop the garlic and add it to the pan.
- Peel the potatoes and dice them fairly small. Â Add them to the onions and garlic and allow to fry gently for a couple of minutes.
- Add the stock to the pan and allow to simmer gently until the potatoes are cooked.
- Roughly chop the watercress, removing any tough stalks, and add it to the pan. Â Cook only for a couple of minutes until the watercress is soft, and remove from the heat.
- Blend the soup well in a liquidiser or with a hand blender and season well.
- If you’re feeling indulgent, serve with a drizzle of cream, a splash of olive oil and a nice chunk of crusty brown bread!
