I love watercress and serve it so often
when it is in season that my children have learned to love this soup as
well. We make it with courgettes, which
is healthier than the traditional recipe with potatoes, but tastes just as
good.
Though most watercress soups call for
stock, please do not use any of it. Watercress has a fabulous distinctive yet
subtle flavour - you want this soup to taste of watercress, not of chicken or
anything else.
You need:
- one onion - chopped
- a clove of garlic (in slices)
- 2 courgettes (peeled and cut into thick slices)
- 2 tablespoons of olive oil
- 300 gr watercress (worth chopping it bit as otherwise watercress has the obnoxious habit of wrapping around the blender blades)
-1.3 l boiling water
- salt
- a tablespoon of creme fraiche
Put the oil in a pan, add the onion and garlic and let it fry for 8 minutes (medium heat). Add the courgette and salt and wait for another 8 minutes. Add the boiling water and simmer for 10 minutes, add the watercress and let it simmer for a further 4 minutes. Take it off the heat, add the creme fraiche and blend.
This soup should not be too thick. It is impossible to predict the quantities as it depends on how big your courgettes are - if you see the soup is too thick just add a bit more water.
