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Watercress soup shots
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Create an elegant soup with spare change and a handful of simple ingredients.
Ingredients:
  • 25g unsalted butter
  • 1 white onion, coarsely chopped
  • 1 (about 200g) potato, peeled, coarsely chopped
  • 375ml (1 1/2 cups) water
  • 1 chicken style stock cube, crumbled (see note)
  • 1/2 bunch watercress, sprigs picked, washed, dried
Instructions:
  • In a medium saucepan, melt the butter over medium heat until it starts to bubble. Sauté the onion for 5 minutes until tender, then add the potato and mix well.
  • Pour in the water and stock cube, allowing the mixture to come to a boil. Reduce the heat to low and simmer, partially covered, for 15-20 minutes, or until the potato is soft and tender.
  • Cook the watercress for 5 minutes until wilted. Let it cool slightly. Blend the potato mixture in a blender until smooth.
  • Pour the soup into a clean saucepan and heat over medium heat for 3 minutes while stirring until it's warmed through. Season with salt and pepper. Serve the soup in small glasses from a heatproof jug.

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