Watercress Soup

Watercress soup
This peppery flavoured soup, and be served hot or cold. It is a delicious summer soup
Preparation time 20 minutes
Cooking time 25 minutes
  • 2 bunches water cress
  • 3 medium potatoes
  • 1 medium onion
  • 1oz (25g) butter
  • 1½ pints (900ml) chicken stock
  • ¼ pint (150ml) double cream
  • Salt
  • Ground black pepper
Wash the watercress well and chop coarsely, (save a few sprigs for garnishing).   Peel and chop the onion and potatoes. Melt the butter in a heavy based pan and cook the onions and potatoes for 5 minutes. Pour in the stock and bring to boil. Reduce the heat and simmer for 10 minutes or until the potatoes are tender. Add the watercress and cook for a further ten minutes. Pour the mixture into an electric blender and mix until smooth. Return to pan and season to taste with salt and pepper, this can then be chilled for 2 – 3 hours, or re-heated if you prefer to hot. Stir in the cream, and serve garnished with chopped watercress and a spoonful of cream.