Cream of Watercress Soup

A traditional Hampshire recipe using local watercress.

Ingredients ...

• two good bunches of watercress rinsed, thoroughly, destalked and roughly chopped
• 2 medium potatoes, peeled and sliced
• White ends of 4 slim leeks, sliced (use an onion if there are no leeks)
• 50g butter
• 1.5l light chicken stock, vegetable bouillon or water
• 2 cloves garlic, peeled and finely sliced
• 150ml double or single cream, or yoghurt
• salt and freshly ground black pepper

Preparation ...

Melt the butter in a large pan, add the potatoes, leeks, garlic and watercress, season with salt and stir to coat with the butter.

Cover and heat a very low heat for about 15 minutes, stirring occasionally.

Add the stock or water, bring to the boil, reduce the heat and simmer, covered, for around 15 minutes or until the potatoes are soft.

Allow to cool and liquidise, then stir in the cream or yoghurt and reheat gently.

Be careful with single cream and yoghurt as they can curdle if the temperature gets too near boiling.

Add a few good grinds of black pepper, then check and if necessary adjust the seasoning.

Serving ...

Serve plain, or with a sprig of watercress to garnish.