Spring time = Watercress = SOUP!
Hannah and I have been on a bit of a soup binge at work recently, and with the warm, sunny weather we've been having recently, I just had to show her my mother's amazing watercress soup.
Ma's watercress soup is infamous. Sworn vegetable 'haters' love it. Soup 'haters' love it. It's wonderful both hot and cold and is great as a starter or a main course. Personally I prefer it cool with crackers and slices of crumbly, white Cheshire cheese on the side for lunch. Also, it's incredibly simple to make! There's just 5 (with an optional 2 more) ingredients and it takes just 30 minutes from start to finish.
Watercress contains significant amounts of iron, calcium and folic acid, as well as high levels of vitamins A and C. It's also just in season now, and will be through until October.
I hope everyone has a wonderful Easter break!
500g Watercress (with thickest stems removed)
2 Medium Potatoes (peeled and chopped into 1" cubes)
1 Medium Onion (chopped)
Approx 500ml Chicken Stock
1 tbsp Oil
Salt & Pepper
Wholegrain Mustard (optional)
Cream (optional)
1) Sweat the onions in a large pan until transparent.
2) Add the potatoes and enough chicken stock to cover them. Simmer for 15 minutes.
3) Add the watercress and mustard (optional) and continue to simmer until the potatoes are tender and the watercress is fully wilted (approximately 5 minutes). Season to taste with salt and pepper.
4) Remove from the heat and blend in a food processor or with a hand blender.
5) Return to the pan and reheat if serving hot, or allow to cool. Stir through 2 tbsps cream (optional) and garnish with a little more to serve..
