Watercress Soup



  • 2 bunches watercress
  • 2 large potatoes
  • generous knob of butter
  • dash of vegetable oil (to stop butter burning)
  • 1 chicken stock cube
  • salt and freshly ground black pepper
  • single cream


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 ( pints) boiling water and add to the saucepan, simmering for 15 minutes. Then add the watercress (coarsely chopped) and simmer for a further 7 minutes (retain some watercress leaves for garnish). Liquidize, stir in some single cream and chill in the fridge. Decorated with fresh watercress leaves, it makes a delightful summer soup.

This recipe, which comes from Pammy Williams, is equally delicious served hot in the winter.