RACHEL LETT
Spring is in the air, but it's not quite hot enough for salads, yet. Here, punchy watercress leaves are transformed into a warming but delicate soup — another way to eat salad, when it's still a bit chilly!
Watercress soup
SERVES 4
1 small onion diced
1 garlic clove sliced
300g organic watercress
500ml homemade chicken or vegetable stock
saLt and pepper
Optional garnish
chopped chives or scallion
swirl of cream
Ingredients
In a saucepan, heat a little olive oil (or butter/ghee) over a low heat, then sauté the onion and garlic with salt and pepper, until the onions are translucent.
Add the stock and bring to the boil
Add the watercress and simmer for 3-4 minutes
Using a hand blender or food processor, blitz the soup till smooth. Season to taste with salt and pepper.
Serve into 4 bowls with a swirl of cream and some chopped chives or scallions