← Nouns Cooking · British & Irish

Ingredients

• 1 tbsp Olive oil
• 15 g Butter
• 1 Onion, chopped
• 1 stick Celery, chopped
• 350 g Potato, peeled and diced
• 750 ml vegetable stock
• 250 g Watercress, thick stalks removed
• 150 ml Milk
• 1 pinch grated nutmeg
• 1 tsp lemon juice
• Salt
• Black pepper

Method

1. Heat the oil and butter in a large pan over medium heat and cook the onion and celery for 5 min until soft but not coloured.
2. Add the potato and stock, bring to the boil, then simmer for 15 min until the potato is completely tender.
3. Stir in the watercress and cook for just 1–2 min until wilted and bright green. Any longer and the colour dulls.
4. Blend until smooth, then stir in the milk, nutmeg and lemon juice. Reheat gently without boiling, season well and serve with a few watercress sprigs on top.

Tips

• Check the stock if you need it to be gluten-free.
• For a vegan version use oil instead of butter and oat milk instead of milk.

Sources

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

BBC Good Food Jamie Oliver