Watercress soup is a lovely light dish to enjoy in spring and summer. Here’s my easy recipe, which I like best when it’s put through a blender.
Ingredients (serves 4)
- 1 large onion, finely chopped
- 2 tsp vegetable oil or butter
- 1 large potato, skinned and diced
- 1 large bunch of watercress (approx 150g), stalks separated from leaves and chopped
- 2 pints of water or vegetable stock (1.2 litres)
- 2 cloves of garlic, peeled
- Cook the onion gently in the oil or butter over a medium-low heat until it softens, but don’t let it turn brown.
- Add the chopped watercress stalks to the pan and sweat gently for a couple of minutes before adding the potato and turning gently in the oil or butter.
- Pour over the water or stock, add the whole cloves of garlic, and simmer for 20 minutes.
- Blend the mixture well to get a smooth texture, then add the watercress leaves and process a little more.
- Return the mixture to the pan and gently reheat for a minute or two before serving.
Thrifty meal tips
- If you’re foraging for wild watercress, remember only to pick it from areas where the water’s not slow-flowing or stagnant.
- If you don’t have any watercress, you can make the recipe by replacing it with a mixture of land cress and baby leaf spinach.
- For a sophisticated starter, swirl in some creme fraiche and top with snipped chives.
- If you don’t have a blender or food processor, you can push the mixture through a sieve. Another option is to leave the watercress stalks unchopped and remove them after simmering so that they still flavour the stock before you add the leaves.