Watercress Soup

I thought I’d stick with tradition and apologise for not posting more.  It seems to me that in the summer I don’t really have a lot of enthusiasm for cooking new and different things.  I like to stick with trusty favourites so I can get on and do things in the daylight.  Luckily, it would seem like autumn is well and truly on the way in.  The weather has taken a turn for the worse and I was wearing a coat today!  Lucky for blog readers, anyway!

I whipped up this soup late last night as I realised that a Snickers bar 5 hours earlier did not really cut it as far as dinner was concerned.  Calories, yes, vitamins, no!  It was wonderfully warming but still light, bright and gloriously green.  The perfect end of summer soup.

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Serves 4 as a starter (2 as a main with seconds!)

1 onion, chopped
1 stick celery, chopped
2 bags/bunches watercress
750ml hot chicken or vegetable stock
grated nutmeg
creme fraiche to serve

– Heat a tablespoon of oil in a large saucepan on a medium heat.
– Add the onion and celery and 1/4 tsp salt.
– Put a lid on the pan and allow to sweat for 5 minutes.
– Add the stock and the watercress and put the lid back on for 3-5 minutes until the watercress has wilted.  Reserve a few sprigs of watercress to garnish.
– Blitz until smooth with a stick blender.
– Grate in a little nutmeg and check the seasoning and adjust to taste.  (I tend to add a bit more salt than is good for me to be honest so I try to start low and work up a bit at a time)
– Ladle into bowls and serve with a dollop of creme fraiche in the middle and a sprig of watercress on top.  Excellent served with crusty bread, equally good without!

 

 

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