- 1 Onion, peeled and roughly chopped
- 25g butter 250g potatoes, peeled and diced
- 600ml chicken stock
- 2 x 85g bags of watercress, roughly chopped
- 50ml cream a little milk if needed
- salt and black pepper
To make this wonderful watercress soup take a large pan, cook the onion in the butter until soft but not browned.
Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow for no longer than 5 minutes cooking time for the watercress). Liquidise and add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.