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Roger Phillips

Watercress Soup

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
top 1000Wild Food
Wild Food

By Roger Phillips

Published 1986

  • About

Ingredients

  • 2 bunches watercress
  • 2 large potatoes
  • generous knob of butter
  • dash of vegetable

Method

Put the butter in a large saucepan with a dash of oil and melt over a low flame. Place a mandolin over the saucepan and slice the potatoes (or cube them). Cook very gently until the potatoes are soft. Dissolve the stock cube in 1 litre (1¾

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