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Watercress soup
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Total Time:
35 minutes
35 minutes
Ingredients:
- 2 potatoes
- 2 onions
- 2 cloves of garlic
- olive oil
- 400 ml organic stock
- 3 bunches of watercress
Instructions:
- Peel and roughly chop the potatoes, onions, and garlic. Sauté them in a little olive oil until onions are translucent. Add stock and simmer until the potato is soft. Stir in watercress and simmer for 3 to 4 minutes. Blend the soup until smooth. Serve with a swirl of crème fraîche and Fortt’s Bath Oliver biscuits on the side.
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