Watercress Soup

Method

This was a rather trendy soup in Soho during the 1970s. I made it frequently at the Old Compton Wine Bar. It has rather dropped out of my repertoire but a recent reincarnation (recipe testing for this book) sold extremely well, so I suspect it will be making a comeback.

Follow the recipe for the leek and potato soup base and add 4 bunches of watercress when it’s finished. The watercress will wilt as you wait for the soup to cool down before liquidising.

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