Watercress soup
Watercress is in season from April. It usually lasts 3 days but can last up to 5 days if the stems are kept in water. Choose bright green bunches.
Watercress contains high amounts of iron, calcium, and vitamins A, C and E. It's anti-ageing and wrinkle reducing.
- 50 g butter
- 1 onion peeled and chopped
- 400 g potato peeled and chopped or 1 heaped tbsp plain flour
- 600 ml vegetable stock hot
- 250 g watercress or wild garlic
- 100 ml single cream or creme fraiche or full fat yoghurt or sour cream
- sea salt and pepper
Fry the onion in the butter until soft. Add the potato or flour, stir to coat in the butter, cover with a lid, and cook for 15 minutes.
Add the hot stock, bring the whole thing up to a boil, reduce to a simmer, cover again with a lid, and cook for 20 minutes.
Add the watercress and let it wilt for a couple of minutes. Leave the soup to cool a little, then use a blender to blend the soup until completely smooth. Stir the cream through the soup. Season with salt and taste. Serve hot with a few watercress leaves to garnish.