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.
- 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
- 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.