Watercress soup

A friend shared a delicious recipe for watercress soup this week, and kindly also provided me the fresh watercress to make it. It was so yummy I thought I’d share it.

Chop one small onion and soften in a knob of butter in a largish saucepan.

Make up about 900 ml of vegetable stock.

Chop 3 medium sized potatoes and add to the onion, fry off for about 5 minutes.

Chop a large bunch of thoroughly washed watercress. Add to the potatoes and onion in the pan along with the stock. Make sure everything is covered by the stock.

Simmer for about 20 minutes. During this time add some grated nutmeg to taste and season.

I then added some cream and a grating of lemon zest and warmed through. The other option is to add crème fraîche, enough for your preferred taste.

Serve with crusty bread, and a drizzle of olive oil and cream on top. Chop some soft herbs for the top if you have any.

Hope you enjoy it as much as we did.