Makes 2 litres, serving a greedy 4 (or our family of 5)
3 bunches of Alresford watercress
1 onion
1 clove of garlic
300g white potatoes
1 litre chicken or vegetable stock, ideally homemade
1 tbsp olive oil
Roughly chop the onion and fry gently in the oil whilst you roughly chop the potatoes and garlic.
Once chopped, stir the potatoes and garlic around in the hot oil and add the stock.
Grasp each watercress bunch in turn by it's leaves and snip the stalks, in 3cm lengths into the heating stock (having removed the blue elastic band first!). Place the leaves into a bowl of cold water to soak/wash.
Cover the soup and bring to the boil. Turn down to and simmer for 20 minutes.
After 20 minutes turn off the heat and remove the lid. Leave the soup to cool for 20-30 minutes before wilting the rinsed watercress leaves in the still hot stock. Ladle the stock and vegetables into a heatproof blender jug and liquidise for 1-2 minutes.
If not consumed instantly, cool quickly without a lid on. When reheating, again do not cover, as this will cause it to lose it's vivid green colour.
My Watercress Soup, made with homemade chicken stock is sold frozen at West Lea Farmshop, and with organic vegetable stock at Alresford's weekly Country Market held in the Alresford & Community Centre every Thursday morning 7.30-11.30am
3 bunches of Alresford watercress
1 onion
1 clove of garlic
300g white potatoes
1 litre chicken or vegetable stock, ideally homemade
1 tbsp olive oil
Roughly chop the onion and fry gently in the oil whilst you roughly chop the potatoes and garlic.
Once chopped, stir the potatoes and garlic around in the hot oil and add the stock.
Grasp each watercress bunch in turn by it's leaves and snip the stalks, in 3cm lengths into the heating stock (having removed the blue elastic band first!). Place the leaves into a bowl of cold water to soak/wash.
Cover the soup and bring to the boil. Turn down to and simmer for 20 minutes.
After 20 minutes turn off the heat and remove the lid. Leave the soup to cool for 20-30 minutes before wilting the rinsed watercress leaves in the still hot stock. Ladle the stock and vegetables into a heatproof blender jug and liquidise for 1-2 minutes.
If not consumed instantly, cool quickly without a lid on. When reheating, again do not cover, as this will cause it to lose it's vivid green colour.
My Watercress Soup, made with homemade chicken stock is sold frozen at West Lea Farmshop, and with organic vegetable stock at Alresford's weekly Country Market held in the Alresford & Community Centre every Thursday morning 7.30-11.30am
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