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