Watercress Soup
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Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It's packed with vitamins and its bright green colour can brighten up a cloudy winter's day. Or enjoy for a springtime lunch. |
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Ingredients
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Serves 4
- 200g - 300g watercress (whatever you can get!)
- 1 medium onion
- 500g potatoes (floury, not waxy)
- 1 litre vegetable stock
- 2 cloves garlic
- 2 tablespoons olive oil
- Freshly grated nutmeg, salt & pepper to taste
- 3 tablespoons cream or créme fraiche (optional)
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Method
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- Peel the onion and chop it roughly. Peel and crush the garlic.
- Heat the oil in a large pan and add the onion and garlic. Cover and sauté for 5 minutes, stirring occasionally, until the onion starts to soften.
- Dice the potatoes (only peel them if the skins are looking a bit past it) and add to the pan. Stir well, then cover and sauté for 10 minutes.
Stir regularly to make sure the mixture doesn't burn.
- Wash the watercress and then chop roughly. Add to the pan with the stock and grated nutmeg. Cook for 10 minutes, until the potatoes are soft.
- Use a hand blender or liquidiser to blend the soup. Check the seasoning and add salt and pepper to taste.
- Mix in the cream, if using.
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Time From Cupboard-To-Table
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30 minutes |
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Notes & Variations on
Watercress Soup
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For a more traditional recipe, that's a bit less filling, omit the potatoes and use more watercress and a little more stock. |
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