About this recipe:A light, pureed soup made with fresh watercress, potato and onion. Add a swirl of cream and some watercress leaves at the end for a nice finish.
2 tablespoons vegetable oil
1 potato, peeled and cubed
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
600ml chicken stock
300g watercress, large stems removed
4 tablespoons cream (optional)
watercress leaves for garnish
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Method Prep:10min › Cook:15min › Ready in:25min
Heat oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
Pour in the chicken stock and the milk, bring to the boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls.
Top each serving with a swirl of cream, (if using) and garnish with a few watercress leaves.
Lovely Soup, I put twice as much Watercress in it so it was very dark and very strong, lots of Iron. I also added a little Nutmeg and used Marigold Veg stock which is delicious with everything. - 01 Sep 2016