Refeshing soup for warmer weather topped with some crème fraîche.
4 people25 minutes10 minutes
1 - Creme Fraiche
organic, unpeeled and roughly chopped
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.