2 bunches watercress (about 225g)
1 medium onion, chopped
1 medium potato, diced
25g margarine
3/4 pint fresh milk
1/2 pint vegetable stock
salt and freshly ground pepper
4 tbsp fresh double cream (optional)
Shred watercress.
In a pan, fry onion and potato in margarine for 5 minutes.
Add watercress.
Add milk and stock.
Conventional cooking: bring to the boil and simmer for 15 minutes.
Pressure cooking: bring to pressure and cook for 5 minutes. Reduce pressure quickly.
Liquidise in a blender.
Ladle into warm bowls.
Added April 2002.