A delicious French soup of fresh watercress made with potato. It's not just packed with vitamins but has a particularly gorgeous spicy flavour - even a bit cheesy!
1large bunch of watercress200g once prepared - smaller stalks included (big ones discarded)
good pinchSalt & pepperto taste
Instructions
Wash the watercress, drain and set aside. Chop off the leaves and keep the smaller stalks (discard the large, thick stalks) and reserve a few smaller leaves for the garnish.
Heat the butter and olive oil in a large saucepan and sweat the onion and garlic until cooked but not browned for about 5 minutes.
Add the nutmeg then the chopped potato, watercress leaves (including the smaller stalks) and stock. Heat to a boil then lower the heat and simmer, covered with the lid slightly askew to let some steam escape. Simmer gently for up to 20 minutes until the potato is cooked through.
Blitz the soup with an immersion blender or in a food processor until smooth. Season with salt and pepper to your taste.
Notes
Freezes well for up to 2 months. Otherwise can keep in the fridge covered for up to 3 days.If serving as an elegant starter dish, swirl in a little cream. Why not surprise your guests with a mini Mad Mac herb macaron? The recipe is on page 97 of Mad About Macarons.Nutritional Information: 124 Calories per serving; 2g Protein; 9g Lipids; 8g carbohydrates.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.
Keyword French watercress, watercress soup, watercress soup recipe