Creamy Watercress and Potato Soup

What you need

• 200 g (7 oz) watercress, leaves and thin stems only, thick stalks trimmed
• 25 g (2 tbsp) butter
• 1 medium onion, chopped
• 250 g (9 oz) floury potatoes, peeled and diced
• 750 ml (3 1/4 cups) chicken stock
• 80 ml (1/3 cup) heavy cream
• 1 pinch nutmeg, freshly grated
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Rinse the watercress and drain it well. Trim off the thick lower stalks, keeping the leaves and thin stems. Set aside a few small leaves for garnish.

2. 2

   Set a large pot on gentle heat and melt the butter in it. Stir in the onion and sweat it without browning until soft, about 5 min.

3. 3

   Add the potato and the stock. Bring to a boil, then cover and simmer for 10 min.

4. 4

   Add the watercress, cover again and simmer 8 min, until the potato gives easily and the color stays vivid green.

5. 5

   Blend until completely smooth, in batches if using a countertop blender and holding the lid down with a cloth.

6. 6

   Return the soup to the pot over low heat. Stir in the cream and nutmeg, then season with salt and pepper.

7. 7

   Warm through without letting it boil. Ladle into bowls and top with the reserved leaves.

Imported from madaboutmacarons.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.