Page 53 - Fresh Magazine

soup for life

TIP
Keeping the skin on
potatoes increases the
vitamin C content of
the soup. Since you’re
keeping the skin on,
it’s best to use organic
potatoes.

Watercress soup with
crème fraîche

SERVES 4
SUPERVALU LOVES IRISH CRAFTS
The handcrafted knives in this feature were created 1 tablespoon butter
by Fingal Ferguson, who is perhaps better known 110g onions, chopped
for his Gubbeen meats. Each knife is unique, using 150g organic potatoes, unpeeled and roughly
age-old crafting and forging techniques in a time- chopped
consuming process that is often the hallmark of great 1.2 litres vegetable or chicken stock
craftspeople. 1 x 200g bag of watercress and spinach leaves,
roughly chopped
crème fraîche, to garnish
www.fingalfergusonknives.com
Melt the butter in a heavy-bottomed saucepan set over
a medium heat. Add the onions and cook for 3 to 4
minutes, until softened. Add the potatoes and cook for
a further 10 minutes. Add the stock, bring to a simmer
and continue to cook for 10 minutes, until the potatoes
are soft. Add the watercress and spinach and cook for 4
minutes. Liquidise with a stick blender until smooth.
Ladle the soup into bowls and garnish with a swirl of
crème fraîche.

AUTUMN 2017 FRESH | 51

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