Autumn weekends filled with pottering and the seasonal abundance are my favourite. Last weekend we filled our bags at the farmers market (see it in my latest vlog) and lingered in the park.
A long time favourite of mine is Watercress Soup. It’s filled with flavour and light enough not to leave you drowsy all afternoon. In Hampshire we are blessed with watercress merely hours from the beds and I take full advantage.
2 bunches of watercress (or a packet from the supermarket).
A knob of butter.
A couple of onions thinly sliced.
Either 3-4 medium waxy potatoes thinly sliced.
1.5 – 2 litres of hot chicken (or vegetable) stock.
Yeo Valley Greek Yoghurt to serve.
Serves 4 – 6
- Heat the butter in a large pan over a medium flame.
- Once the butter has melted, add the onions and gently sweat without colouring.
- After a couple of minutes add the sliced potato and mix into the buttery onions. Season well with pepper and cook gently for a couple of minutes.
- Add the hot stock and half of the watercress.
- Simmer for around 15 – 20 minutes (unless you are starving then could be done in ten).
- Remove from the heat, add the second bunch of watercress (this makes the overall flavour stronger) and blend. I use a handheld blender as an upright can leave stringy bits of watercress.
- Serve with my favourite Yeo Valley Greek Yoghurt and lashings of warm buttered bread.