It may be getting towards the middle of June, but it certainly doesn’t feel very warm! I have just rustled up a batch of Watercress Soup on the basis that it can be either served hot, on a cold day like today, or can be served chilled if the temperatures climb back up again.
I live very near a family run watercress bed, the Kingfisher Farm Shop which is famous for its home grown watercress. This family business has been growing this uniquely English product at Abinger Hammer since 1854. It is grown in natural spring water, which provides all the necessary nutrients without the aid of fertilisers or insecticides. Watercress contains more vitamin C than oranges, more calcium than spinach and more folate than bananas. It is brimming with more than 15 essential vitamins and minerals. The vital ingredient for growing watercress is of course, water – pure, mineral rich spring water, from which this peppery super-food derives its collection of nutrients.
CREAM OF WATERCRESS SOUP
- 1 Large bunch Watercress
- 2 Medium Potatoes peeled and cubed
- 2 Leeks sliced
- 1 Large Onion chopped
- 2 Tablespoons Olive Oil
- 1 Knob Butter
- 2 Pints Vegetable Stock (stock cube is fine)
- 1/4 pint Milk
WHAT TO DO:
In a large saucepan, add the olive oil and butter, and put on a medium heat, followed by the Leeks, Potatoes, Onion and the stalks from the watercress with some freshly milled salt and pepper. Allow to “sweat” with the lid on, stirring occasionally, for about 10 minutes, until the vegetables soften and the flavors have mingled. Add the vegetable stock, and stir and allow to simmer for 20 minutes. Then add the milk, return to simmering, and then add the rest of the watercress, and allow to wilt in the liquid for about 2 minutes. Blitz the soup with either a hand blender or in a liquidizer. Either serve warm, or allow to cool and then chill in the fridge for about 4 hours. Served either warm or chilled with a swirl of double cream if you fancy!
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