I have just rustled up a batch of watercress soup which should last me a couple of days. 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 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.
- 1 Large bunch watercress
- 2 medium potatoes peeled and cubed
- 2 medium leeks chopped
- 1 large onion chopped
- 2 tablespoons olive oil
- 1 knob butter
- 1 litre vegetable stock (stock cube is fine)
- 150 ml milk
- Salt and freshly milled pepper
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 flavours 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, (reserving a couple of sprigs to use for garnishing which is optional) and allow to wilt in the liquid for about 2 minutes.
Blitz the soup with either a hand blender or in a liquidizer.
Serve in bowls with a swirl of cream if you fancy garnished with a sprig of watercress, alongside some warm crusty bread!
TIP: In the summer this soup is equally delicious served chilled
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