Watercress, with its punch, peppery flavour, is great in salads but also makes a delicious soup, whizzed up with a bit of potato, onion and stock. I particularly love the colour of this soup - a really intense, deep green.
Ingredients (serves 2):
Half an onion, finely chopped
1 small potato, cut into small cubes
Large knob of butter
500ml vegetable stock
1 bunch watercress, roughly chopped (including stalks)
Melt the butter in a saucepan. Add the onion and potato and cook over a medium heat for 5-10 minutes, until softened. (Keep stirring to avoid sticking).
Add the vegetable stock and bring to the boil.
Add the watercress and cook for 2-3 minutes.
Using a hand blender (my absolute favourite piece of kitchen equipment!), blend until smooth.
Serve topped with a little dollop of creme fraiche.