Watercress Soup

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Melt the butter and sweat the onion and leek, covered, over low heat 8 minutes, without colouring.

   Mark done

2. Add the potato and turn it in the butter for 2 minutes.

   Mark done Start 2 min timer

3. Pour in the stock with the salt and simmer 15 minutes, until the potato is completely soft.

   Mark done

4. Turn the heat up, add all the watercress at once and push it under.

   Mark done

5. Cook 90 seconds only, until it has just wilted.

   Mark done

6. Blend immediately until completely smooth, then add the white pepper, nutmeg and lemon juice.

   Mark done

7. Stir in the cream and serve at once, or cool the pan fast in cold water if serving later.

   Mark done

Chef’s Tips

• Ninety seconds for the cress, then blend at once.
• Build the base completely before the leaves go anywhere near it.
• Cool it fast if you are not serving straight away.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Crusty bread
• A poached egg on top
• Smoked salmon on the side

Storage & Reheating

Refrigerated for 2 days, though the colour dulls. Freezes 1 month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.