Watercress Soup (alternative)


  • 20g butter
  • 1 medium onion roughly chopped
  • 450ml boiling chicken stock (vegetarians can substitute vegetable stock)
  • 400g watercress, roughly chopped
  • 100ml crème fraiche
  • 1 garlic clove, chopped
  • Salt and freshly ground black pepper
  • Watercress, to garnish


  1. Heat a pan until hot, then add the butter, garlic and onion and cook gently for 2-3 minutes over a low heat until softened.
  2. Add the watercress and wilt the leaves.
  3. Add the boiling stock and cook for 2-3 minutes.
  4. Pour the soup into a food processor and blend until smooth.
  5. Return the soup to the pan - Do not boil.
  6. To serve add a dollop of crème fraiche.

NB you could add a pan-fried or oven roasted salmon fillet to make this a main course.