Refeshing soup for warmer weather topped with some crème fraîche.
Serves: 4 people
1 tbsp Butter
1 - Creme Fraiche
110 g Onion
150 g Potato
organic, unpeeled and roughly chopped
100 g Spinach
1.2 litre Vegetable Stock
100 g Watercress
- 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.