Watercress Soup Recipe

Watercress Soup - Serves 3

I was out tonight doing ‘man stuff’ (i.e at the pub watching football and having a few pints) and returned home to what can only be described as heaven. My lovely lovely fiancee had ‘created’ a masterpiece of a soup! I was pretty convinced at the time that this was ‘THE BEST’ soup I had ever tasted in my life – I went to bed pretty happy!

A few days later I started to question myself; was it really the best soiup in the world or was I just a bit pi$$ed? It got to the stage where I had to find out so asked very kindly if I could have a second batch made, this time with the camera lense a ready. The time came around to the taste test, and I’m pleased to confirm that my senses where right – and it is officially the best soup ever. Well, maybe not ever, but it is darned good. So good in fact I thought I would share it with you lot!

 It really is health in a bowl and if your trying to lose a few pounds before you get your swim gear on, I don’t think you’ll find anything better.

Ingredients

• 2 potatoes, cut into inch cubes
• 1 large bunch of watercress
• 1 onion, diced
• 4 spring onions, sliced
• 1 clove garlic, finely chopped
• 600ml vegetable stock
• 2 tbsp creme fraiche
• Salt & pepper
• 1 knob butter

Method

In a large pan, melt the butter and gently fry the onions, garlic and potatoes for around 3 minutes. Next, add in the vegetable stock and simmer for a couple minutes then add in the watercress. Simmer for approximately 12 minutes.

Use a hand whizzer (or food processor) to blitz up the soup, but make sure you leave a few chunky bits of potato as these are the best bits! Return to the heat, add in the creme fraiche, season to taste, then serve – trust me you wont be dissapointed.