Watercress Soup

Ingredients

300 g Watercress, Fresh, Washed, Ready to Serve, Sainsbury's*

500g Potatoes, King Edward, Sainsbury's*

1000ml Stock, Vegetable, Simply Stock, Knorr*

200 g Onions, Raw, Average

1½ Tbsp/22½ml Oil, Olive, Average

2 Clove/6g Garlic, Raw, Average

3 Tbsp/30g Creme Fraiche, GFY, Asda*

½ Tsp/1½g Nutmeg, Powder

Method

1. Peel and crush the garlic, peel and finely chop the onion.
   
2. Heat the oil in a large pan, add the onion and garlic and saute for around 5 minutes until the onion softens. Stir occasionally.
   
3. Wash and dice the potatoes and add to the pan. 
   Stir well, cover and sauté for 10 minutes.  Stir regularly to make sure the mixture doesn't burn.
4. Roughly chop the watercress and add to the pan along with the stock and a little grated nutmeg.
5. Cook for a further 10 minutes or until the potatoes are soft.
6. Liquidise the soup in a blender, season to taste, add the creme fraiche and serve.
   

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