Watercress and potato soup
WATERCRESS and potato soup
INGREDIENTS
Serves 4-6
2 shallots, finely diced
1 sprig thyme
25g (1oz) unsalted butter
2 bunches watercress, leaves and stalks separate, tied into bunches with string
450g (1lb) floury potatoes, peeled and diced
1.2 litres (2 pints) vegetable or chicken stock, boiling
300ml (½ pint) double cream
Salt and ground black pepper
Antony Worrall Thompson
METHOD
Cook the shallot and thyme gently in the butter until soft but not brown. Add the watercress stalks and potatoes and stir to combine.
Add the boiling stock and cook aggressively until the potato is soft, then remove and discard the watercress stalks.
Add half the watercress leaves, cook for a further minute, then liquidise. Pass the puréed soup through a fine sieve.
Add the cream and the remaining watercress leaves. Heat through and season to taste.
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