As far as soups go this one is way up there, it’s simple, tasty and full of goodness. Watercress has it’s own unique flavour, it’s hot and peppery but is also kind of savoury and sweet, and this soup is perfect for a summer lunchtime snack, served with some hot buttered toast, lovely!
- 1 medium white onion (finely diced)
- 300g peeled potatoes (diced into small cubes)
- 50g unsalted butter
- 400ml chicken stock (swap for water if vegetarian)
- 200ml water
- 200g watercress (hard woody stalks removed)
- Salt and pepper to taste
- Sour cream to finish
1. First place your onions and butter into a large pan and simmer on a low heat for about 10 minutes or until the onions have softened and become translucent without any colour. Next add your potatoes, stock and water and simmer again for a further 10 minutes until the potatoes are cooked and tender.
2. Now add the watercress and place the lid on your pan for 5 minutes until the watercress has wilted down. Add a good pinch of salt and roughly 1 tbsp of freshly ground black pepper, (add more if you like it hotter) and Mix well.
3. With a food processor or a hand blender, blend until smooth, you can add a touch of milk if you want it thinner. Serve in a bowl and finish with a tsp or so of fresh soured cream and enjoy with hot buttered toast.
This soup is also ideal for a dinner party, you can chill the finished soup down and re heat later on when your guests are ready, simple!