Watercress & Potato Soup
Ingredients
- 75 gr. (3 oz.) butter
- 2 medium onions, chopped
- 3 celery sticks, chopped
- 700 gr. (1½ lb.) potatoes, peeled and diced
- (approx. 6)
- 1.2 lt (2 pts.) vegetable or chicken stock
- 570 ml (1 pt.) milk, plus more if needed
- Approx. 225-250 gr. (8 or 9 oz.) watercress,
- chopped
- ½ tsp. freshly grated nutmeg
- Salt
- Freshly ground pepper
- Watercress or double cream
Method
Melt the butter in a large pan and gently soften the onion, celery and potatoes for about 15-20 minutes.
Add the stock and milk, season with the salt and pepper, cover and cook on a medium to low heat until the potatoes are cooked, about 20 minutes.
During the last few minutes add the chopped watercress and grated nutmeg.
Allow to cool slightly, then whiz in a liquidiser or with a hand blender until smooth.
Reheat gently, adding more water (or a mixture of milk and water) if it seems too thick. Check seasoning and serve.
Decorate with a snippet of watercress or swirl a spoonful of cream on top.
Variations:
Use a mix of watercress, rocket and spinach
or
Replace the watercress with either of the following:
Spinach and Potato Soup:
250 gr. (9 oz.) baby spinach leaves
Potato Soup with Parsley:
3 good handfuls of fresh parsley leaves
Note: The amount of the watercress and spinach may vary according to what you can find. A bit more or a little less won't matter.