Watercress and Potato Soup

by Rona
(East Anglia)

This is delicious and you can use wild watercress if you like, as the soup is thoroughly cooked.


1 or 2 potatoes

1 or two onions

couple of handfuls of watercress, fresh picked

100ml fresh cream

salt and pepper

small amount of nutmeg, grated


Gently sweat the onions i9n a little butter or oil.

Add the sliced or diced potatoes. You need not peel them if they are reasonably blemish-free and organic.

Brown for a few moments and then cover with water.

Cook for around ten minutes until the potatoes start to soften.

Add the watercress and cook for a further fifteen minutes.

Add salt and pepper and cream and use a food processor or other device to get a reasonably smooth finish.

Return to the pot for a few moments to bring the temperature up to piping hot.

Serve with croutons or hunks of brown bread.

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