Watercress Soup

Ingredients

• 25g butter
• 2 tbsp olive oil
• 2 shallots, diced
• pinch sea salt
• twist freshly ground pepper
• 500 ml chicken or vegetable stock
• 250 gr watercress, roughly chopped

Serves 4

Method:

1. In a saucepan heat butter and oil; add the diced shallots and gently cook for 5 minutes, do not allow to brown
2. Add the salt, pepper and vegetable stock; bring to the boil
3. Add the chopped watercress and immediately blend until smooth; taste and adjust seasoning, if necessary

BK Tips

• Serve garnished with a little cream and crispy bacon for a treat
• Watercress is a plant grown on water and needs to be enjoyed quickly once it has been harvested, available all year around but is best enjoyed April - September
• Always select crisp dark leaves that are undamaged and not wilting; it can be purchased in bags but is best if you can get English watercress that is sold in bunches