Watercress soup
This is a simple, hassel-free, flavourful soup. Serve as is, or with herb croutons.
Ingredients
- 4 Tbsp butter
- 1 medium onion, chopped
- 1 celery stick, chopped
- Salt and pepper, to taste
- 2 cups chicken stock
- 1½ cups potatoes, roughly diced
- 1 large pack watercress
- ½ cup cold milk
- Nutmeg, grated
Method
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1
Place butter, onion, celery, salt, pepper and 4 Tbsp water in a casserole on medium heat. Steam for 5-6 minutes to sweat vegetables, without browing.
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2
Add stock and potatoes. Bring to a boil.
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3
Wash watercress and cut off tough stems to add to soup. Set aside tender sections.
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4
Reduce heat and cook until potatoes become tender, about 35 minutes. Remove casserole from heat and pour in cold milk.
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5
Set aside 2-3 nice cress branches for later use. Chop remaining watercress and add to soup. Reduce to a purée using an immersion blender.
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6
Reheat soup, without boiling and serve immediately.
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7
Serve garnished with watercress leaves, a knob of butter and a sprinkling of nutmeg.
