Jamie Magazine
By Andy Harris
Ingredients
2 potatoes
2 onions
2 cloves of garlic
olive oil
400ml organic stock
3 bunches of watercress
Method
- Peel and roughly chop the potatoes, onions and garlic.
- In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
- Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
- Using a hand blender, liquidise the soup until smooth.
- Serve with a swirl of crème fraîche and some Fortt’s Bath Oliver biscuits, if you like.
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