- 1 onion
- 1 tbsp butter
- 2 medium potatoes
- 2 bunches of watercress
- 950 ml vegetable stock
- 100 ml double cream
How to make it
- Chop the onion and potatoes into small chunks, then fry these in the butter until soft.
- Add the chopped watercress, vegetable stock and a pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer, stirring frequently, for about 15 minutes.
- Remove the pan from the heat and leave the soup to cool. Puree until smooth.
- Season to taste, then serve the soup in bowls or mugs. You can swirl in the cream and add some fresh parsley leaves to garnish if you like.
Image credit: Jim Franco