Soups, Salads & Light Meals
Spinach & Watercress Soup
Instructions:
Peel and dice potatoes and palce into a large pan of boiling water until soft.
Finely chop onion and fry in a little oil on a low heat until soft and golden.
Drain water from pan once potatoes are cooked and add the softened onions, stock, butter and cream.
Season with salt and pepper and simmer on a low heat until the spinach and watercress have wilted.
Pour mixture into a blender and blend until smooth.
Serve immediately with a crusty roll and unsalted butter.

Ingredients:
200 g of Watercress (stalks removed)
200 g of Baby Spinach
2 medium potatoes
1 onion
20 g of unsalted butter
150 ml of double cream
100 ml of vegetable stock
Sea salt and black pepper to season
Equipment:
Large saucepan
Blender
Ladle for serving
Cooking Time:
Approximately 45 minutes
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