Watercress is fantastic at the moment. It can be eaten raw in a sandwich or tossed through your salads.
It is also great incorporated into soups as I have done here. It has a peppery note and many health benefits. It is commonly found growing in free-flowing riverbeds or you can get it at the markets.
Serves 4
Prep time 10min
Cooking time 30min
Skill easy
Ingredients
1 Tbsp butter
1 Tbsp olive oil
1 onion, sliced
4 (700g) potatoes, peeled, roughly chopped
20g lovage (if available)
1.5 litres vegetable stock
350g watercress, tough stalks discarded
Salt and freshly ground pepper
Method
Melt the butter and oil in a medium-sized saucepan over a gentle heat.
Add the onion and cook for a couple of minutes.
Add the potatoes and lovage if available. Stir to combine, cover with a lid and cook gently for 5 minutes.
Add the stock and season lightly. Cook until potatoes are mushy (20 minutes).
Add the watercress and cook for a couple of minutes.
Puree until smooth.
Adjust seasoning.
