Watercress soup
This recipe is from James Martin's new book, The Collection. This recipe makes the most of watercress's subtle flavour, nurtured in the north.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
1 onion, sliced
2 garlic cloves, chopped
25g (1oz) butter
1.2 litres (2 pints) chicken stock
450g (1lb) Estima potatoes, peeled and diced
2 bunches watercress
freshly grated nutmeg (optional)
200ml (7fl oz) double cream
salt and pepper, to taste
bread croûtons, to garnish (optional)
1 In a heavy-bottomed saucepan, fry the onion and garlic in the butter until softened but not coloured. Add the stock and potatoes and bring to the boil. Simmer for 15 to 20 minutes, until the potatoes are cooked.
2 Chop up the watercress (leaves and stalks) and add to the soup with the freshly grated nutmeg, if using.
3 Simmer for 2 to 3 minutes before blending in a food processor in batches, adding the cream as you go.
4 Return to the pan to heat through gently and season with salt and pepper. Garnish with bread croûtons – baked or fried – if you like.
Per serving: 460cals, 35g fat, 21g saturated fat, 24g carbohydrate
James Martin's collection:
Scallop risotto with black pudding
Roast pork
Seared halibut with mussels and onion sauce
Roast chicken with tapenade
Lancashire hot pot
Chocolate mousse
Sherry trifle with raspberries
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