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.
serving amount
serves 6
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