Summer has arrived early in the UK. Last week has been filled with sunshine, lunchbreak picnics in the park and outdoor dinners. Today I had spent my whole saturday afternoon reading books in the garden and felt like a light meal I could have in the garden. Watercress is the perfect vegetable for that. It is a lovely spring vegetable, known for its mildly spicy peppery taste and gives a very tasty kick to salads or this very classic soup recipe! The perfect soup to serve at a garden party or perhaps the perfect starter to a barbecue dinner. It tastes very nice served with some baguette with garlic butter on the side or a refreshing salad.
Ingredients for 5 servings
- 1 liter of vegetable or chicken stock
- 100 g watercress
- 25 g butter
- 1 onion
- 1/2 leek
- 2 stalks of celery
- 2 medium sized potatoes (or one large one), peeled and chopped in small cubes
- 150 ml creme fraiche
- salt and pepper (according to taste)
- Wash and chop the watercress, but keep some leaves apart for garnish
- Melt the butter in a large saucepan, and gently saute the onion, leek, celery and watercress for about 5 minutes until soft.
- Add the stock and the potatoes, season with salt and pepper.
- Bring to the boil and simmer gently for 20 minutes, untill the potatoes are cooked
- Puree the soup using a hand blender.
- Add the creme fraiche, and blend again
- Reheat the soup if necessary, but make sure it does not boil
- Serve the soup in bowls and garnish with the leftover watercress and a little extra dollop of creme fraiche