Watercress soup

By carinem25

Ingredients

• 7 T unsalted butter
• 1 onion, sliced
• 1 leek, sliced
• 1 lb russet potatoes, peeled, chopped
• 12 oz watercress*, leaves picked
• 4 cups chicken or vegetable stock or water
• 1 1/4 c buttermilk

Details

Servings 6

Preparation

Step 1

Place the butter in a large saucepan over low heat. When melted, add the onion and leek and cook for 2-3 minutes or until softened. Add the potato, half the watercress and the stock. Increase heat and bring to the boil, then reduce heat to low and simmer for about 20 minutes or until the potato is softened. Cool slightly, then stir the buttermilk and remaining watercress into the soup. Blend in batches until smooth, and season well with salt and pepper. The soup can be reheated gently and served drizzled with a little extra buttermilk, or chilled and garnished with small cubes of ice.

* This soup gets its vibrant colour by using watercress with bright green leaves. If you can only find watercress with dark leaves, then use half watercress and half baby rocket leaves.