Watercress Soup

Serves 4

Ingredients

200g (7oz) watercress
25g (1oz) butter
1/2 onion peeled and chopped
2 leeks, chopped
1 rib of celery, chopped
1/2 tbsp plain flour
300ml (1/2 pint) good chicken stock
150ml ( 1/4 pint) double cream
A grating of nutmeg
Sea salt

Method

Bring 250ml (9fl oz) of salted water to the boil in a saucepan. Submerge the watercress under the water and leave to boil for 10 minutes. Remove from the heat to cool. Meanwhile, heat another large pan on a low to medium heat, add the butter, onion, leeks and celery and gently stew for 10 minutes. Sprinkle the flour into the onion pot and stir for a couple of minutes, then slowly add the stock, a ladleful at a time, stirring as the sauce thickens. Once all the stock has been added, leave to bubble for 5 minutes.

Pour the watercress and its water into a blender and whizz until smooth. Pour the onion mixture and the cream into the blender with the watercress and whizz again until it’s velvety smooth. Return the soup to the pot, season with nutmeg and salt, heat through and serve.