Casa
Martin
Cookbook
Watercress Soup
A lot of the watercress sold in the UK is actually grown in the Algarve (some at VitaCress on the road from Almancil to Quinta do Lago). A big bunch makes a lovely soup which can be served hot or well chilled depending on the weather. If you are going to serve it cold then use oil and not butter for softening the onions and potatoes. Cream is optional but I find that it does dispel some of the bitter iron taste that watercress has (sour cream or crème fraiche being exceptionally good and widely available).
2 large Potatoes peeled and diced
1 Onion chopped
50g Butter
575ml of stock or water and wine mixed
1 bunch of Watercress, large coarse stalks removed otherwise roughly chopped
Salt & pepper
2 tbsp Cream or crème fraiche
Melt butter in saucepan over a low heat and add potatoes and onions sauté for 5mins stirring frequently. Add liquid and bring to boil then simmer for 20 mins until potatoes are soft. Add watercress and simmer for further 5 mins. Liquidise between ¾ and all until smooth. Reheat and adjust seasoning. Stir in cream when in bowl.