I was thinking how best to describe this soup and the word that comes to mind is “fresh.” The watercress just gives a real late summer freshness to the soup that makes it a winner – it’s also a great recipe to get rid of old potatoes and onions. This soup is very good for you!
Wot u need
200mls chicken or veg stock
1 medium potato diced (adds thickness)
1 medium leek finely chopped or medium onion chopped
1 garlic clove chopped
200mls semi skimmed milk
Good handful of fresh salad watercress, chopped (one of those fancy bags from the supermarket)
Salt and pepper
1 tbsp olive oil
Wot u do
Place the oil in the pan and fry the leek and garlic for three or four minutes till soft. Chuck in everything else, cover and simmer for 10 mins unti,l potato soft when pressed with a fork. Blitz with a hand blender, allow to cool then heat through again for two mins.
Serves 2. Easily doubled, trebled or quadrupled!