Edwina’s Watercress Soup

Serves 10 as a starter or 5 as a main course

Takes 50 minutes

Edwina has been refining this recipe for more years than she cares to remember, which means that it is a firm favourite. This is an ultra smooth creamy soup that is great across the seasons. It works well chilled in summer (when we have a summer). The trick to keeping the vibrant watercress flavour is adding it in stages. It freezes very well.

You’ll need a wok or very large saucepan with a lid, and a blender or liquidiser

400g peeled potatoes, in 1.5 cm dice

300g peeled celeriac in 1.5 cm dice

1 large or 2 small onions, finely sliced

1 tbsp groundnut oil

20g butter

3 large bunches watercress (approx 300g), stalks removed and roughly chopped

500ml vegetable nage

400ml full fat milk

300ml boiling water

salt and pepper

a swirl of double cream or crème fraiche to serve

• In your wok/large saucepan heat the oil and butter until melted and gently fry the onions for 3-4 minutes then add the celeriac and potatoes and cook for a further 6-7 minutes on a slow heat. The vegetables should be softened but not browned. Add the watercress stalks and cook for 2 minutes
• Add the vegetable nage, water and milk – the vegetables should be covered with the liquid - and bring to the boil. Then add a third of the watercress. Clamp the lid on and simmer gently for 10 minutes
• Add another third of watercress, and simmer with lid on for a further 10 minutes. Remove from heat, add allow to cool for a few minutes. Add the last of the watercress, and then blitz everything until really smooth. Season to taste. The soup shouldn’t be too thick so add more milk or water if it is not liquid enough. Reheat and then serve with bread and cream/crème fraiche