When we were children growing up on the farm, we would bag up watercress and fruit — and in May, beautiful field mushrooms — then sit in the school bus shed for hours, waiting for a car to come past to buy something from our stall. Luckily, our neighbours were generous types and stopped to shop.
I love the distinctive fresh peppery flavour of watercress. This soup has just a few ingredients — including lemon, which adds a subtle surprise. It is delicious hot or chilled.
Ingredients
| 50 g | Butter |
| 1 | Leek, chopped |
| 2 cloves | Garlic, crushed |
| 1 stick | Celery, sliced |
| 1 | Medium potato, chopped in cubes |
| 4 cups | Chicken stock (Main) |
| 1 | Lemon, zest only |
| 100 g | Watercress, plus a few leaves to garnish (Main) |
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Directions
- In a large pot place the butter to melt. Add the leek, garlic, celery and potato, sweating for 5-10 minutes until completely soft but not brown.
- Add the chicken stock and lemon zest and bring to a simmer for 5 minutes. Add the watercress, cooking for another 5 minutes. Remove from heat and cool for a few minutes.
- Place the mixture into a blender in batches and mix until smooth. Return to a large pot, season with salt and pepper.
- Serve with crusty bread and garnish with watercress leaves.
If you liked this recipe, try Angela's
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