Watercress soup from Margaret

Watercress soup

2 bunches of watercress
1 medium onion
25g butter
1 small potato -100g cut into small cubes
1 litre good quality chicken or veg stock
50g peas
8 fresh mint leaves, very finely chopped
single cream for drizzling

Rinse watercress, pluck leaves from stems, put leaves aside. Chop stems, chop onions.
Heat the butter in medium pan, add onion and watercress stems and fry gently for 4-5 mins until onions are soft and translucent. Add the potato and stock. Bring to the boil, simmer incovered for 20 mins. Add peas and simmer for 3 mins.
Remove from heat, stir in the watercress leaves. Leave for 5 mins. This will allow the watercress to wilt without losing its colour and for the soup to cool slightly before being blended.
Puree in a blender or with wand until smoooth. Pour the soup back into the pan, sitr in the mint and warm it through without letting it boil or you will lose the colour. Taste for seasoning. Serve with a drizzle of cream.

Margaret