A delicious soup does not need to be complicated to make. 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!
- 2 onions, chopped
- 2 potatoes
- 3 cloves garlic
- 1 litre stock
- 2 large handfuls watercress
- salt and pepper
- 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. 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. 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!