2 bunches Hampshire watercress plus extra for garnish
300g potatoes, peeled and diced
1.2 litre vegetable stock
100ml double cream
Croutons
Lyburn Gold cheese, grated
Nutmeg, grated
Full Method
Instructions
Heat the oil in a frying pan, add the onion and garlic and cook until softened. Stir in the watercress and potatoes. Cover with a lid and cook for 10 minutes.
Pour in the stock, cook for a further 10 minutes. Remove the pan from the heat. Blend the soup until smooth. Stir in the cream and reheat carefully.
Pour into bowls and sprinkle with croutons, grated Lyburn Gold cheese and some nutmeg. Decorate with a sprig of watercress.
