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.
Seasons - By Alison Lambert - Available for purchase now!
The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons.
This book is the ultimate year-round cookbook. Seasons is filled with versatile recipes designed to inspire creativity in the kitchen, offering plenty of ideas for delicious accompaniments and standout dishes that highlight the best of what each season has to offer.
$49.99 each. Purchase here.
$44.99 for ODT subscribers. Get your discount code here.
