2 tbsp olive oil
1 small onion, chopped
600 g potatoes, diced
300 g watercress, chopped
100 ml water
1 litre chicken or vegetable stock
sea salt
freshly ground black pepper
a pinch of freshly grated nutmeg
1 small onion, chopped
600 g potatoes, diced
300 g watercress, chopped
100 ml water
1 litre chicken or vegetable stock
sea salt
freshly ground black pepper
a pinch of freshly grated nutmeg
method
1. Heat the olive oil in a saucepan and cook the onion and potato over a medium-low heat for 20 minutes. Add the watercress (keep a little back to use for garnish) and water and cook for 5 minutes until the watercress wilts.
2. Add the stock, seasoning and nutmeg, bring to the boil and gently simmer for 15 minutes.
3. Blend with a hand-held blender until smooth. Check the seasoning, scatter with the reserved watercress and serve at once.
2. Add the stock, seasoning and nutmeg, bring to the boil and gently simmer for 15 minutes.
3. Blend with a hand-held blender until smooth. Check the seasoning, scatter with the reserved watercress and serve at once.
serving amount
serves 6
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