Watercress and Pear Soup – Chilled

Ingredients

• 1 onion, roughly chopped
• 25g butter
• 600ml chicken stock
• 250g potatoes, peeled and diced
• 2 x 85g bags watercress
• 4 pears, peeled, cored and diced
• 50ml cream
• a little milk
• salt and pepper

Method

In a large pan, sweat the onion in the butter until soft but not brown, about 10 minutes. Add the stock and potatoes, cook until the potatoes are soft, approx. 15-20 minutes. Add watercress and diced pear for the last five minutes of cooking time. Liquidise and add the cream and a little milk if the soup seems too thick. Season, cool and cover, then chill in the refrigerator for at least 8 hours. Check seasoning before serving.