Watercress soup

Watercress soup

main courses | serves 2-3

1. In a large saucepan, sauté the potatoes, onions and and garlic in olive oil. Add the stock and simmer until the potatoes are soft. Add the chopped watercress and cook for 3?4 minutes.
2. Liquidise the soup, and serve with a swirl of crème fraîche and Fortt?s Bath Oliver biscuits.


Recipe Andy Harris
Photo Sam Stowell

from Issue 4


2 potatoes, peeled and chopped
2 onions, chopped
2 garlic cloves, chopped
400ml stock
3 bunches watercress, chopped

© 2016 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.