When we were children growing up on the farm, we would bag up watercress and fruit — and in May, beautiful field mushrooms — then sit in the school bus shed for hours, waiting for a car to come past to buy something from our stall. Luckily, our neighbours weregenerous types and stopped to shop. I love the distinctive fresh peppery flavour of watercress. This soup has just a few ingredients — including lemon, which adds a subtle surprise. It is delicious hot or chilled.
Ingredients
50 g
Butter
1
Leek, chopped
2 cloves
Garlic, crushed
1 stick
Celery, sliced
1
Medium potato, chopped in cubes
4 cups
Chicken stock (Main)
1
Lemon, zest only
100 g
Watercress, plus a few leaves to garnish (Main)
Directions
In a large pot place the butter to melt. Add the leek, garlic, celery and potato, sweating for 5-10 minutes until completely soft but not brown.
Add the chicken stock and lemon zest and bring to a simmer for 5 minutes. Add the watercress, cooking for another 5 minutes. Remove from heat and cool for a few minutes.
Place the mixture into a blender in batches and mix until smooth. Return to a large pot, season with salt and pepper.
Serve with crusty bread and garnish with watercress leaves.
