← Nouns Cooking · French

Ingredients

• 25 g Butter
• 1 Onion, chopped
• 1 Leek, sliced and washed
• 350 g Potato, peeled and diced
• 800 ml vegetable or chicken stock
• 200 g Watercress, thick stalks removed
• 150 ml Milk
• 1 pinch Nutmeg
• 1 tsp lemon juice
• salt and black pepper
• 2 tbsp Crème fraîche (optional)

Method

1. Melt the butter in a large pan over medium-low heat and soften the onion and leek for 8 min without letting them brown.
2. Add the potato and stock, bring to the boil and simmer for 12–15 min until the potato is very soft.
3. Stir in the watercress and simmer for just 2 min, until wilted and bright green; longer cooking dulls the colour and flavour.
4. Blend until smooth, then stir in the milk and nutmeg. Reheat gently, season and sharpen with the lemon juice.
5. Serve with a spoonful of crème fraîche and a few watercress leaves on top.

Tips

• Cool any leftovers quickly so the soup keeps its colour; it is also good chilled on a hot day.
• Use vegetable stock to keep it vegetarian.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver David Lebovitz