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Potato and Watercress soup

December 16, 2011

My friend Jim has an organic watercress growing business and he grows lovely watercress with a real peppery bite to it. It’s coming to the end of the season now and Jim will soon pack up his wellingtons and overwinter in Spain while his watercress lies dormant until early Spring.

So with the last of this year’s crop I made soup – it’s a winter soup with a hint of summer (it’d be nothing without the potatoes). Dollop some olive oil in a pan with a close fitting lid and add a finely chopped onion and  clove of garlic. Put the lid on and cook slowly, undisturbed, till the onion’s translucent. In the meantime wash, peel and chop two or three potatoes. When the onion and garlic is cooked add the chopped potato, and a large bunch of washed, roughly chopped, watercress (about 6oz). Don’t worry about tough stems. Add enough liquid to just cover the potatoes – could be stock or just plain water – and some salt, pepper and a teaspoon or so of dried mint – or oregano –  and a couple of splashes of lemon juice. Cook till the potatoes are done. Put the whole lot in a blender, adding more liquid if it’s too thick, and blend till smooth. Return to the pan and to warm through. Serve with a swirl of cream or yogurt.


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