THE MONTHLY RECIPE - (June 2009)

Watercress Soup

A quick soup, equally nice served chilled for the summer and warmed in the winter, rich in vitamins and minerals particularly iron.
 
Serves Two
 
Ingredients
1 tablespoon butter or low fat spread
½ onion, roughly chopped
1 small potato, peeled and cubed
½ pint vegetable or chicken stock
125g watercress (1 bag)
Black pepper
2 tablespoons Greek natural yoghurt
1 tablespoon of fresh mint, chopped (optional)
 
Method
 
1. Melt the butter in a medium saucepan. Add the onion and sauté until soft.
 
2. Add the potato and stock and simmer for 15 minutes.
 
3. Drop in the watercress and let it wilt for about 2 minutes. Transfer the liquid to a blender and blend until smooth.
 
4. Pour the soup back into the pan, season with black pepper and reheat to just below boiling point. Remove from the heat and stir in the yoghurt and mint if using.
 
5. Ladle the soup into bowls and serve with crusty granary bread.
 
This soup is equally delicious served in the summer chilled.
 
As an alternative to the granary bread make croûtes by toasting 2 slices of baguette, top them with goat's cheese, and then toast again. Serve on the soup.