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Watercress Soup #2

ingredients

serves 4
30 g (1 oz) butter
1 large onion, chopped
250 g (8 oz) potatoes, peeled
1.2 litre (2 pt) stock
salt and freshly ground
black pepper
3 bunches watercress
cream

method

1. Melt the butter in a large saucepan, add the onion and cook, stirring, until transparent.

2. Add the potatoes, stock and seasoning.

3. Bring to the boil, then simmer until potatoes can be mashed with a fork.

4. Wash watercress and discard tough stalks and yellow leaves.

5. Reserve a few sprigs for garnish, roughly chop the rest and add to the soup. Continue cooking for 2 minutes.

6. Allow the soup to cool slightly, then blend in a liquidizer.

7. Allow to cool completely. Taste and adjust seasoning.

8. Chill and serve with reserved sprigs of watercress and a swirl of cream.

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