Serves 4
250g watercress
1 onion, chopped
1l vegetable stock
1 garlic clove, crushed
1 potato, peeled and cut into small cubes
25g butter
4tbsp double cream
Melt the butter in a pan and cook the onion and garlic until soft.
Add the potatoes and stock and simmer for about 15 minutes.
Drop in the watercress and cook just for a minute or two.
Transfer to a blender and blend until smooth.
Pour back in the pan and stir in the cream.
Bring back to full heat and season.
