Watercress Soup is a traditional British recipe for a truly classic, brightly-coloured soup made of watercress and thickened with potatoes. The full recipe is presented here and I hope you enjoy this classic British version of Watercress Soup.
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This is one of the truly classic soups and it can either be made with chicken stock or water: either way it's delicious.
Ingredients:
400g floury potatoes, peeled and chopped into large chunks
3 small onions, finely sliced
100g unsalted butter
1.2l light chicken stock
250ml whipping cream
6 bunches fresh watercress
salt and freshly-ground black pepper to taste
Method:
Add the butter to a large pan and melt on a low heat. Add the onions and fry until they soften (but do not allow them to colour). Place the chopped potatoes in a colander and rinse under cold water until the water runs clear (this reduces the starch). Shake the potatoes dry then add to the onions, season and cook over a low flame for about three minutes.
Add the chicken stock (or water), bring to the boil then simmer until the potatoes are completely cooked through. Pick through the watercress and trim any excess stalks. Add the cream to the pot, stir in, take off the heat then add the watercress. Liquidize the mixture immediately then pass through a fine sieve. Serve immediately.
