Watercress Soup

Watercress Soup, Step by Step

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

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

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

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

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

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

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

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Notes for Getting It Right

• 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.

Swaps and Variations

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

What Goes With Watercress Soup

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

Keeping and Reheating

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

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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