A peppery and creamy Watercress Soup from the Dairy Book of Home Cookery.
2 x 75g bags of watercress, chopped
1 onion, peeled and chopped
1 potato (about 175g/6oz), peeled and diced 25g (1oz) butter
450ml (¾ pint) milk
300ml (½ pint) chicken stock
Salt and freshly ground black pepper
4 tbsp double cream to serve (optional)
In a saucepan fry vegetables gently in butter for 5 minutes without browning.
Add milk and stock. Bring to the boil, stirring continuously, cover and simmer for 10–15 minutes.
Liquidise and return to pan. Season to taste and reheat.
Ladle into warm bowls and whirl with cream if using.