This recipe is from James Martin's book, The Collection. This recipe makes the most of watercress’s subtle flavour, nurtured in the north.
- 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)
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.
Chop up the watercress (leaves and stalks) and add to the soup with the freshly grated nutmeg, if using.
Simmer for 2 to 3 minutes before blending in a food processor in batches, adding the cream as you go.
Return to the pan to heat through gently and season with salt and pepper. Garnish with bread croutons - baked or fried - if you like.