Every week for the past few weeks we've been annoying Alan asking him if his watercress was ready. Well, this week, here it is! It's so good we had to find a soup recipe to honour it. Try it, and let us know what you think. We had it in a tea cup tonight while we were packing. Verdict: warming and wanting more.
WATERCRESS SOUP *
50 g butter
200 g potatoes, peeled and chopped,
1 onion (or 2 shallots), peeled and chopped
salt & freshly ground pepper
500 ml vegetable stock (or water)
150 ml creamy milk (or buttermilk)
160 g chopped watercress (stalks removed)
Melt butter in saucepan and when it foams add potatoes and onions and toss them until well coated. Sprinkle with salt and pepper. Cover and sweat over a gentle heat for 10 minutes. Prepare watercress. When vegetables are almost soft but not coloured, add stock and milk, bring to boil and cook until the potatoes and onions are tender. Add the watercress and boil with the lid off for about 4 to 5 minutes until the watercress is cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup in a liquidizer or food processor. Taste and correct the seasoning, serve immediately.