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Watercress Soup
Peppery Hampshire watercress whirled into a vivid green soup — the flavour of chalk streams and spring, ready in twenty minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- Serves 4
- Difficulty
- Easy
- Era
- Victorian
Ingredients
- 2 bunches watercress (about 200g)
- 1 onion, chopped
- 250g potato, diced
- 25g butter
- 900ml vegetable or light chicken stock
- 100ml single cream
Method
- Soften the onion in butter for 8 minutes. Add the potato and stock; simmer 12 minutes.
- Add the watercress (reserve a few sprigs) and simmer just 2 minutes more to keep the colour.
- Blend immediately until vivid green and smooth.
- Swirl in the cream, season, and serve with the reserved sprigs floating on top.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.