Creamy watercress soup recipe
I love a peppery watercress soup, served warm or cold. This recipe has double the amount of watercress generally used and is all the better for it. Serve with cheese and fennel seed scones or strong-flavoured Crostini with tapenade.
Serves 6 as a starter, 4 for lunch
- 40g butter
- 1 tablespoon olive oil
- 3 shallots (about 100g), finely chopped
- 1 litre chicken stock, ideally homemade
- 300g potatoes, peeled and chopped
- 450g watercress, coarser stems discarded, roughly chopped
- 200ml single cream
- salt and black pepper
Put the butter, oil and shallots in a saucepan and fry gently until soft (about 5 minutes).
Add the stock and potatoes, bring to the boil and simmer for 15 minutes.
Add half the watercress and continue to cook for a further 5 minutes. Take off the heat, allow to cool for 5 minutes, then add half of the remaining watercress (leaves only so that they wilt down and are not too fibrous).
Add the cream and whizz in a food processor or liquidiser until well pureed. Season with salt and pepper. Add the remaining watercress leaves for texture. Reheat before serving.
This recipe appears on p20 of Sarah's Food for Friends and Family cookbook.