This classic British watercress soup recipe is easy to make and freezes well
- 1 tbsp oil
- 1 medium onion chopped
- 250g (9oz) potatoes peeled and chopped
- 850ml (1½pt) vegetable stock
- 200g (7oz) watercress
- ½tsp grated fresh nutmeg
- crème fraîche
- snipped chives
Heat the oil in a large pan, thengently cook the onion for 5 minutes. Add the potatoes and stock, bring to the boil, then simmer for 10 minutes.
Add the watercress, stirring until wilted. Whizz in a blender, return to the pan and add nutmeg. Season. Serve topped with crème fraîche and chives.