Family friendly Entrees

Watercress soup

Name: Watercress soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 100g unsalted butter; 1 onion, sliced; 1 leek, sliced; 500g potatoes (such as pontiac or desiree), peeled, chopped; 350g watercress, leaves picked; 1L (4 cups) chicken or vegetable stock or water; 300ml buttermilk

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15m

25m

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This gorgeous peppery soup gets its vibrant colour by using watercress with bright green leaves. If you can only find watercress with dark leaves, use half watercress and half baby rocket leaves.

100g unsalted butter
1 onion, sliced
1 leek, sliced
500g potatoes (such as pontiac or desiree), peeled, chopped
350g watercress, leaves picked
1L (4 cups) chicken or vegetable stock or water
300ml buttermilk

Method

1.

Place the butter in a large saucepan over low heat. When melted, add the onion and leek and cook for 2-3 minutes or until softened. Add the potato, half the watercress and the stock. Increase heat and bring to the boil, then reduce heat to low and simmer for about 20 minutes or until the potato is softened. Cool slightly, then stir the buttermilk and remaining watercress into the soup. Blend in batches until smooth, and season well with salt and pepper. The soup can be reheated gently and served drizzled with a little extra buttermilk, or chilled and garnished with small cubes of ice.

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