WATERCRESS SOUP

Ingredients:
Potatoes - 375 gms (cut into chunks)
Watercress - 50 gms (Washed)
vegetable stock - 450 ml
Freshly grated nutmeg
Salt and pepper
Single cream or milk- 75 ml

Method:

• Put the potato chunks in a saucepan with the stock and bring to the boil.
• Pull of the leaves of watercress and set aside.
• Add the stalks to the saucepan and simmer until the potatoes are tender, about 20 minutes.
• Pour the cooked contents in the liquidizer and blend until smooth, then return to the pan.
• Chop the watercress leaves finely and add to the soup.
• Season to taste with nutmeg and pepper.
• Add the cream or milk, heat through and serve hot.