Dinner Recipe Watercress soup

Dinner Recipe Watercress soup

Ingredients:

• 100g unsalted butter


• 1 onion, sliced


• 1 leek, sliced


• 500g potatoes (such as pontiac or desiree), peeled, chopped


• 350g watercress*, leaves picked


• 1L (4 cups) chicken or vegetable stock or water


• 300ml buttermilk

Instructions:

1. Place the butter in a large saucepan over low heat. When melted, add the onion and leek and cook for 2-3 minutes or until softened. Add the potato, half the watercress and the stock. Increase heat and bring to the boil, then reduce heat to low and simmer for about 20 minutes or until the potato is softened. Cool slightly, then stir the buttermilk and remaining watercress into the soup. Blend in batches until smooth, and season well with salt and pepper. The soup can be reheated gently and served drizzled with a little extra buttermilk, or chilled and garnished with small cubes of ice.