Watercress Soup With Crème Fraîche
Refeshing soup for warmer weather topped with some crème fraîche.
4 people
25 minutes
10 minutes
Ingredients
- 1 tbsp Butter
- 1 - Creme Fraiche to garnish
- 110 g Onion chopped
- 150 g Potato organic, unpeeled and roughly chopped
- 100 g Spinach roughly chopped
- 1.2 litre Vegetable Stock
- 100 g Watercress roughly chopped
Method
- 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.
