Calories: 100 Serves: 3
1 small onion, finely chopped
2 pints chicken or vegetable stock
2 small potatoes, diced
3 85g bags of watercress, stems removed
A pinch of salt and freshly ground pepper to taste
In a large saucepan sweat the onion in two or three tablespoons of stock or water.
Add the rest of the stock potatoes together with the seasoning and the pan.
Bring to the boil and simmer until the potatoes are soft.
Add the watercress, and stir for three minutes. Remove from the heat and blend in a liquidiser. The soup is delicious served hot or chilled.