Alresford watercress soup
I found this recipe many years ago in one of the leaflets from the Alresford Watercress festival, and I have been cooking it over and over, especially when we have friends around. A drizzle of olive oil at the end makes all the difference: the golden touch!
Ingredients
2 tbsp Negra olive oil
1 large onion, diced
1 clove garlic, peeled and crushed
1 medium potato, peeled and sliced
1 or 2 bunches of watercress
600ml of vegetable or chicken stock
Salt and pepper
A drizzle of Envero olive oil
Takes 30 mins – serves 4
Method
Heat 2 tbsp of Negra olive oil in a large saucepan. When the oil is hot, throw in the onions and garlic with a good pinch of salt and fry until softened, keep stirring them.
Add the potatoes to the pan and fry them for one minute, then add the stock. Bring to the boil and simmer until the potatoes are cooked through.
Cool a little and add the watercress. Liquidise until smooth. Add salt and pepper to taste and serve with a drizzle of Envero olive oil.
Add croutons for a fuller meal
