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watercress soup

serves 4

1tbsp olive oil

1 onion, chopped

700g/1¹/₂lb/4¹/₂ cups potatoes, peeled and diced

900ml/1¹/₂ pints/3³/₄ cups water

1 bunch of watercress

salt

freshly ground black pepper

Heat the olive oil in a large saucepan. Add the onion and cook, covered, without browning, for 5 minutes.

Add the potatoes, cover, and cook gently for a further 5–10 minutes. Stir from time to time and do not allow the vegetables to brown. Add the water then leave the soup to simmer for about 20 minutes, until the potatoes are tender.

Purée the soup and watercress in a blender or food processor. Season with salt and pepper to taste, then reheat gently before serving.