Watercress is in season at the moment, so try this recipe for a lovely smooth and peppery watercress soup. You will find it light and tasty and packed with nutrition. Just perfect for springtime!
1 medium onion (chopped)
4 medium sized potatoes (peeled and diced)
600mls chicken stock
Salt and freshly ground pepper to taste
2 oz double cream, lightly whipped
2 slices seeded brown bread, cubed and drizzled with olive oil
Melt the butter and add the chopped onion, cook for around 3 minutes until soft but not browned.
Add the potatoes and stir to combine
Add chicken stock and reduce the heat, simmer for 14 minutes.
Add the watercress and continue to simmer for a further minute
Leave to cool slightly , then put in a blender and blend to a puree
Return the soup to the pan, add salt and pepper to taste
Place the croutons on a tray and bake in a pre heated oven for 5 minutes at 200c
Serve hot, top with a spoonful of cream and croutons.