1 bunch of watercress
1 bay leaf
2 sprigs of thyme
2 sprigs parsley
1 clove garlic, peeled and chopped
1 LB potatoes, peeled and chopped
2 Pint vegetable stock
salt and black pepper
- Pick over and wash the watercress, discarding any damaged leaves. Cut off the leaves, chop roughly and reserve. Chop up the stalks. In a large pan, add a little of the stock, the onions, garlic, watercress stalks and herbs, tied in a bundle with string.
- Stir to coat everything in the stock, cover and leave to sweat over a low heat for 10 minutes.
- Add the potatoes, salt and pepper, and the rest of the stock. Bring to a boil, and simmer for about 20 minutes, or until the potato is tender.
- Remove the herbs. Stir in the reserved watercress leaves.
- Process in batches, until the soup is smooth. If you do not have a blender, sieve the mixture before adding the leaves, pushing the softened potatoes through the mesh as much as possible.
- Chop the watercress up more finely, and add to the sieved soup.
- Return to the pan and re-heat before serving.