D'ya like the snowfall effect I've added to my page? We've had flurries of snow for real from midweek here in North London - causing L and I to dash out on a mercy mission and buy horticultural fleece for the VegPatch winter produce - and we've been promised heavy snowfall tonight. (Oh how the readers in the North must be laughing! We're lucky if we get 3 inches of snow; they have to find a spade to even leave the house.)
Last weekend, I added a bag of watercress to my shopping and made soup as soon as I got home. This wonderful emerald soup is so nourishing and just the thing when brrrr-baby-it's-cold-outside. Gleaned from my tried and trusted Leith's Cookery Bible, why don't you give it a try?
For 2 hearty bowls you will need:
1 bag of watercress (I remove the bigger stalks)
1 medium onion, sliced and chopped
1 medium potato, peeled and diced
1 pint of white stock (or use a bouillon powder)
1 oz butter
Optional: a few sprigs of basil and coriander; 1/2 pint milk
What you do:
Melt the butter and cook the onions over a low heat until soft but not coloured. Add the diced potatoes and white stock. Simmer for 10 minutes or until potatoes are tender. Let it cool slightly before chucking into a blender with the watercress (and any other herbs) and blitzing. Season to taste with salt, pepper and nutmeg (if liked). Reheat in the cooking pot and serve.
Leith says to add up to half a pint of warmed creamy milk to get the consistency that you want - this would stretch the soup to 4 small bowls. I didn't do this because to me it was lovely as it was and the addition of milk would detract from the beautiful vibrant green of the soup.