This delicious soup has always been a winner in our household, whether it is served as an Amuse-bouche, a simple starter or as a hearty bowl for lunch or supper. The method of making this soup is easy as can be and is based on a recipe for lettuce soup, which I found in a Sainsbury’s Easy Meals For One & Two by Anne Page-Wood many moons ago. In fact I still use up old ends of lettuces and greens to make a soup using this recipe when I’m clearing out the fridge. Just substitute the watercress with any greens you have in store.
Prep time 50mins – 1 hr (including cooking)
Serves 4 hearty bowls plus a little extra
1 large onion
5 medium potatoes
2 bags Watercress (85 grams or approx 3oz per bag)
1 litre of Chicken Stock
Lemon or lime juice
- Peel and chop onion and then peel and cube potatoes into small squares.
- Melt the butter in a large casserole pot on top of the hob and then add the onion and potatoes. Move the potatoes and onions around for a moment until they are coated in the butter.
- Add the watercress to the pot with a little seasoning and then put the lid on top. Keep on a low light for 5-10 mins until the watercress is wilted.
- When the watercress is wilted give the ingredients a stir and then add the Chicken Stock. Put the lid back on and leave to simmer slowly until the potatoes are soft, which will take up to 25-30 mins.
- When the potatoes are cooked through, either leave the soup to cool slightly and then pour in a blender, or use a hand blender directly in the pan to ensure any lumps of vegetables are completely pureed.
- Once the soup is blended add a teaspoon of ground nutmeg and squeeze in the Juice of half a lemon. Stir and then taste for seasoning. Add salt and pepper (I prefer white pepper for this recipe) as required and taste again. If you wish to add more nutmeg and lemon juice then do this a little at a time until you feel as though the flavour of the watercress has been enhanced to the required taste.
This soup will last up to a couple of days in the fridge and also freezes well.