A bright green soup of watercress, potato and onion, blended smooth and finished with crème fraîche. Serves 4.
250g
1piece
25g
900ml
200g
1tsp
1pinch
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 250g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 25g | — | — | |
| 4 | | 900ml | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 4tbsp | — | — |
Lay the potatoes on the chopping board.
Floury potatoes · 250 g
Lay the onion on the chopping board.
White onion · 1 pieceCut it in half through the root and peel off the skin.
Put the butter in the large saucepan.
Unsalted butter · 25 g
Melt it over a medium-low heat.
Cook for about 8 minutes, stirring now and then, until soft but not coloured.
Add the potato and stir to coat it in the butter.
Pour in the stock.
Vegetable stock · 900 mlBring to the boil.
Simmer for about 15 minutes, until the potato is soft enough for a knife to slide straight through.
Add the watercress, stalks and all, and stir for 2 minutes, until just wilted and bright green.
Watercress · 200 gTake the pan off the heat and blend with the stick blender until completely smooth.
Add the salt.
Salt · 1 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinchReturn to a gentle heat, stirring, until steaming.
Add a spoonful of crème fraîche to each bowl and serve straight away.
Crème fraîche · 4 tbsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 250 g | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 2 | Floury potatoesstep 1 |  | Peel the floury potatoes⏱ 1 min 2sResultPeeled potatoes |
| 3 | Peeled potatoesstep 2 | | Cut them into 2 cm chunks.⏱ 2 minResultPotato chunks |
| 4 | Potato chunksstep 3 |  | Put them in the mixing bowl.⏱ 10sResultPotato chunksused in step 12 |
| 5 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 6 | White onionstep 5 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 7 | Halved white onionstep 6 | | Chop it finely.⏱ 1 min 30sResultChopped onionused in step 10 |
| 8 | 25 g | | Put the butter in the large saucepan.⏱ 5sResultUnsalted butter |
| 9 | — | | Melt it over a medium-low heat.⏱ 1 minResultMelted butter |
| 10 | Chopped onionstep 7 | | Put the onion in the large saucepan.⏱ 5sResultOnion in butter |
| 11 | — | | Cook for about 8 minutes, stirring now and then, until soft but not coloured.⏱ 8 minResultSoftened onion |
| 12 | Potato chunksstep 4 | | Add the potato and stir to coat it in the butter.⏱ 30sResultOnion and potato |
| 13 | 900 ml | | Pour in the stock.⏱ 15sResultSoup base |
| 14 | — | | Bring to the boil.⏱ 5 minResultBoiling soup |
| 15 | — | | Simmer for about 15 minutes, until the potato is soft enough for a knife to slide straight through.⏱ 15 minResultSimmered soup |
| 16 | 200 g | | Add the watercress, stalks and all, and stir for 2 minutes, until just wilted and bright green.⏱ 2 minResultSoup with watercress |
| 17 | — | | Take the pan off the heat and blend with the stick blender until completely smooth.⏱ 1 min 30sResultSmooth soup |
| 18 | 1 tsp | | Add the salt.⏱ 5sResultSalted soup |
| 19 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned soup |
| 20 | — | | Return to a gentle heat, stirring, until steaming.⏱ 2 minResultHot soup |
| 21 | Hot soupstep 20 |  | Ladle into 4 warm bowls.⏱ 1 minResultWatercress soup in bowls |
| 22 | 4 tbsp | | Add a spoonful of crème fraîche to each bowl and serve straight away.⏱ 20sResultWatercress Soup |
| Total Time | 45 min | ||
| Nutrient | Per serving |
|---|---|
| 198kcal | |
| 4g | |
| 11g | |
| 6g | |
| 23g | |
| 4g | |
| 2g | |
| 2,414mg |
A bright green soup of watercress, potato and onion, blended smooth and finished with crème fraîche. Serves 4.
What you’ll doYou will soften an onion in butter, simmer it with potato in stock until soft, wilt the watercress in for 2 minutes, then blend and finish with crème fraîche.
