Watercress Soup Recipe (SERVES 8)

750 g
250 g


2 cloves
3
150 g

To garnish:

floury potatoes, peeled
small, well-flavored waxy potatoes such as Fir, washed but not peeled
salt and black pepper
garlic
spring onions, finely chopped
watercress, chopped

2 sun-dried tomatoes, chopped & 4 tbsp virgin olive oil

Method:

1. Slice the floury potatoes into evenly sized pieces slightly smaller than the waxy ones. In separate saucepans, bring the potatoes to the boil with 600 ml water in each pan. Add 1 tsp salt and the garlic to the floury potatoes. Cover and cook at a simmer.

2. When the waxy potatoes are just soft, drain their cooking liquid into the pan with the floury potatoes and set the waxy ones aside. When the floury potatoes are soft, mash them smoothly into the cooking liquid.

3. When the waxy potatoes are cool enough to handle, peel and chop them into fine dice and return them to the soup with the spring onions and watercress. Stir, taste and season with salt and pepper.

4. To serve, cool and chill the soup, or reheat it to just below boiling point. Serve the soup garnished with a scattering of chopped sun-dried tomatoes and a zigzag of olive oil.

PREPARATION TIME: 10 minutes     COOKING TIME: 15-20 minutes (plus several hours cooling & chilling time to serve cold)

 

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