Watercress soup

This soup has been a favourite on the menu of Ballymaloe House since it opened in 1963. Watercress contains large amounts of vitamins and minerals and is a valuable source of nutrients. Wild watercress has more depth of flavour than the cultivated version, so see if you can find some.

SERVES 6–8

45g butter

150g potatoes, peeled and chopped

110g onions, chopped Salt and freshly ground black pepper

225g chopped watercress, remove the coarse stalks first

900ml chicken stock, vegetable stock or water 300ml creamy milk, brought to boiling

1. Melt the butter in heavy-bottomed saucepan. When it foams, add the potatoes and onions and toss them until well coated. Sprinkle with salt and freshly ground pepper. Cover with a paper lid and the lid of the saucepan, and sweat over a gentle heat for 10 minutes.

2. Meanwhile, prepare and chop the watercress. When the vegetables are almost soft but not coloured, add the hot stock and boiling milk.

(It is essential to boil the stock and milk before adding, otherwise the enzymes in the watercress may cause the milk to curdle.)

3. Return to the boil and cook until the potatoes and onions are fully cooked. Add the watercress, return to the boil, and cook with the lid off for

4–5 minutes until the watercress is just cooked. Be careful not overcook or the soup will lose its fresh green colour. Serve as is or purée the soup