Watercress Soup


Watercress Soup

Ingredients

Serves 4

30g butter
1 onion finely chopped
625 ml chicken stock
250g potatoes peeled and diced
1 kg watercress chopped
125 ml cream
125 ml milk
grated nutmeg
2 tablespoons chopped chives

Method

In a large saucepan melt the butter and add the onion, cover the pan and cook until the onion is soft but not brown. Add the stock and potato and simmer for 10 minutes or until the potato is soft. Add the watercress and cook for 1 minute.

Remove from the heat and allow to cool slightly then bend in a blender until smooth. Return to the saucepan and bring gently to the boil, stir in the cream and milk, season with grated nutmeg, salt and pepper and reheat without boiling. Garnish with the chopped chives and serve.

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