Watercress Soup

Watercress is now easily found in the stores and, although it requires a bit of fiddling to pick off the stems and clean, it is worth the delicate flavour of this soup. It is also referred to as Hampshire Soup as that is considered the watercress ‘capital’ in England. This soup is good warm or chilled.

Serves: 4

Ingredients

• 2 Tbsp. butter.
• 2 chopped onions.
• 2 bunches of watercress (washed, patted dry and removed from stalks).
• 2 medium potatoes, peeled and diced.
• 2 cups chicken stock.
• 1 ½ cups milk.
• ¾ cup cream.
• Salt and pepper.

Instructions

1. Sauté the onions, watercress and potatoes in the butter for five minutes.
2. Add chicken stock and simmer for 30 minutes or until potatoes are cooked. 
3. Cool and blend in a processor until smooth.
4. Return to pan, add milk and warm, season to taste. (If serving warm, swirl the cream into the soup just before serving; If serving chilled, cool, add cream and refrigerate a few hours.

Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.