- 1 Onion, finely chopped
- 1 Medium potato, peeled and cut into small dice
- 25g Butter
- A dash of olive oil
- Small bag of watercress, roughly chopped (about 4 cups)
- A good grating of nutmeg
- Salt and pepper
- 500ml Vegetable stock
- 2-3 tbsp Double cream
Fry the onion in the butter and oil until soft but not coloured. Add the potato and fry for a few minutes before adding the watercress and nutmeg.
Add the stock and seasoning and bring to the boil. Cover and simmer for 5-10 minutes or until the potato is cooked through (the time will depend on how big or small you have cut your potatoes).
Remove from the heat and blend using a stick blender until really smooth. Return to the heat, ad cream and warm through. Check seasoning before serving.