Spinach and watercress soup

SERVES 4

“Vellutata means ‘velvety’ and this soup is indeed quite velvety and delicious,” says Del Conte. “It is a favourite of mine, despite it not being really Italian. The recipe was given to me by a friend, a very good English cook.

I like the soup very much because the watercress here is not really cooked, just heated through, and thus it keeps its distinctive peppery flavour.” 30 gm unsalted butter

2 tbsp olive oil

1 onion, chopped

150 gm canned cannellini beans, drained

250 ml (1 cup) vegetable or chicken stock

350 gm watercress

500 gm spinach, trimmed

Light pouring cream and dried chilli flakes (optional), to serve 1 Heat butter and oil in a large saucepan over medium heat, then add onion and a pinch of salt. Gently fry the onion for a few minutes, stirring frequently so that it just becomes soft and slightly coloured, not golden.

2 Add cannellini beans and stock to the soup, and bring to the boil. Add watercress and spinach, and mix well. Do this a little at a time, stirring all the while so that the vegetables easily fit in the saucepan. As soon as all the vegetables are in, give the soup a good stir and turn the heat off.

The watercress and spinach should just wilt, not cook.

3 Use a hand-held blender to blend soup for a few seconds. Season to taste, then ladle soup into individual bowls. Serve as it is or with pouring cream or, for a kick, with a pinch of dried chilli flakes on top.