Watercress Soup
1 bunch of watercress
1 onion
1 bay leaf
2 sprigs of thyme
2 sprigs parsley
1 clove garlic, peeled and chopped
1 LB potatoes, peeled and chopped
2 Pint vegetable stock
salt and black pepper
Pick over and wash the watercress, discarding any damaged leaves. Cut off
the leaves, chop roughly and reserve. Chop up the stalks. In a large pan,
add a little of the stock, the onions, garlic, watercress stalks and herbs,
tied in a bundle with string. Stir to coat everything in the stock, cover
and leave to sweat over a low heat for 10 minutes. Now, add the potatoes,
salt and pepper, and the rest of the stock. Bring to a boil, and simmer
for about 20 minutes, or until the potato is tender. Remove the herbs.
Stir in the reserved watercress leaves. Process in batches, until the
soup is smooth. If you do not have a blender, sieve the mixture before
adding the leaves, pushing the softened potatoes through the mesh as much
as possible. Chop the watercress up more finely, and add to the sieved
soup.
Either way, return to the pan and re-heat before serving.
Adapted from "Eat your greens" by Sophie Grigson
Love Shell