Watercress soup

SERVES 6 CALS PER SERVING 140

Ingredients

• 30 g (1 oz) butter
• 1 onion, finely chopped
• 2 potatoes, coarsely chopped
• 125 g (4 oz) watercress, tough stalks removed
• 900 ml (11⁄2 pints) vegetable or chicken stock
• 300 ml (1⁄2 pint) milk
• 1 bay leaf
• salt and black pepper
• single cream, to garnish (optional)

Instructions

1. Melt the butter in a large saucepan, add the onion, and cook gently, stirring from time to time, for a few minutes until soft but not coloured.
2. Add the potatoes and the watercress to the saucepan and cook for about 5 minutes until the watercress is wilted.
3. Pour in the chicken or vegetable stock and milk, add the bay leaf, and season with salt and pepper.
4. Bring the mixture to a boil, cover, and simmer very gently for 15 minutes or until the potatoes are tender.
5. Remove the bay leaf and discard. After this, Purée the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, reheat, then taste for seasoning.
6. Serve hot, garnishing each bowl with a little single cream if you like.

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