Potage au Cresson (French Watercress Soup)
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 1.3 lb potatoes diced
- 10.5 oz watercress chopped (reserve some for garnish)
- 100 ml water
- 2 pint chicken or vegetable stock
- to taste sea salt
- to taste freshly ground black pepper
- a pinch freshly grated nutmeg
Instructions
- 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.
- Add the stock, seasoning and nutmeg, bring to the boil and gently simmer for 15 minutes.
- Blend with a hand-held blender until smooth.
- Check the seasoning, scatter with the reserved watercress and serve at once.
