A seasonal soup from ” The Weekend Cook” by Angela Hartnett.
Ingredients
- 15 g unsalted butter
- 1 small onion finely sliced
- 3 potatoes peeled and cut into 2 cm cubes
- 1 litre vegetable stock
- 75 g watercress finely chopped
- 150 g wild garlic roughly chopped
- 100 ml double cream
- 1/2 bunch chives roughly chopped
- extra virgin olive oil to serve
- sea salt and freshly ground black pepper
Servings:
Instructions
- Melt the butter gently in a large pan over a low heat. Add the onion, season, and allow the onion to sweat for about 5 minutes until it begins to soften. Add the potatoes and cover with the stock. Cook for 15 minutes until the potatoes are tender.
- Add the watercress and wild garlic, cooking for about 3 minutes until wilted.
- While the soup is cooking gently whip the cream, season with salt and pepper and stir in the chives. Leave in the fridge until you are ready to serve.
- Remove the soup from the heat and, using a hand held stick blender, blitz until smooth. SErve immediately in bowls, drizzled with olive oil and with a spoonful or two of whipped chive cream on top.
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