Now that it’s started to get cold and feel a bit wintery I’ve been craving soup. Now soup is possibly one of my least favourite things to eat…..except this one. The beauty of it is you can make it as thick or runny as you like. And this is how it’s done.
- 1 tbs clarified butter or butter and a drizzle of olive oil
- 1 medium onion
- 1 tsp salt
- 3 peeled potatoes
- 2-4 grated cloves of garlic
- approx 160g watercress
- 300ml milk
- 300-600ml veg stock
- freshly ground black pepper
Serves 4-8 depending on how thick you want it
- Heat the butter in a pan and add the chopped onions. Let them sweat for about 7 minutes so they’re translucent but not coloured.
- slice up the potatoes as thin as you can. Add them to the pot with half a teaspoon of salt. Stir it about and let it cook for a few minutes.
- Meanwhile wash your watercress and get rid of any really stringy bits. If you are not going to blend your soup give it a rough chop too. If you are planning to blend, don’t bother. Add the garlic and watercress to the pot and let it cook till the watercress wilts.
- Now add the milk and 300ml of stock. Let it simmer until the potatoes are cooked through.
- if you are going to blend your soup, now’s the time to do it. A stick blender would be easiest but I usually put about three quarters in a blender so there is still some texture.
- if your soup is too thick add some more stock. Add your pepper too and see if you need more salt.
- serve with garlic bread…yum
If you want to be fancy you can garnish it with a few watercress leaves (I forgot) or a swirl of cream. This soup reheat perfectly and can also be frozen