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Watercress soup
Serves 4-6 Starters and mains
Ingredients
- 2tbsp sunflower oil
- 2 onions, finely chopped
- 200g King Edward potatoes, peeled and cubed
- 2 Golden Delicious apples, peeled and finely chopped
- 2 large bunches watercress
- 1 litre vegetable stock small bunch chervil
To serve
- 5 radishes, finely sliced and julienned
- ½tsp white wine vinegar
- 125ml yoghurt
- ½ pomegranate, seeds removed
Method
Heat the oil in a large saucepan on a medium heat, add the onion and cook for 5 minutes. Add the potato and apple, stir, cover and cook on a low heat for 8 minutes.
Take the watercress leaves off the stalks, and put to one side. Put the stalks in a small pan with 300ml of water and a pinch of salt. Bring to a fast boil for 5 minutes. Sit a sieve over the pan of potato mixture and strain the stalk water into the pan. Discard the stalks.
Add the stock to the pan and bring to a simmer for 20 minutes or until the potato and apple is very soft. Add the watercress leaves and the chervil and cook for another minute. Leave to cool a little before liquidising in batches until smooth.
Mix the radish with the vinegar, add ½tsp water and mix again. Put aside for about 5 minutes, then drain well. To serve, spoon out the soup, and put a spoonful of yoghurt on each portion. Top with the vinegar-soaked radish and pomegranate seeds.
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