Watercress Soup With Jersey Royals

This soup is so vibrant and fresh – which is why you add the watercress right at the very end to retain that colour. You don’t have to use Jersey Royals, any potatoes will do. This soup also freezes very well, plus you can add prawns, smoked salmon and smoked haddock, which will turn it into a full-blown meal.

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Serves
6
Total Time
30 Minutes
Ingredients
750ml of full-fat milk
100ml of double cream
500g of cooked Jersey Royals
2 bunches of watercress
1 small bunch of parsley
Sea salt & freshly ground black pepper
To serve
25ml of olive oil
150ml of double cream, softly whipped
A few sprigs of watercress
Method
Step 1
Heat a large pan, add the milk and cream and warm through. Add half the cooked potatoes. Bring to the boil, then simmer for 2-3 minutes.
Step 2
Add the watercress and parsley, then pour into a food processor and blitz until smooth. Season, then pour back into the pan and gently heat through.

Step 3
Dice the remaining potatoes, spoon into bowls, then ladle in the soup and drizzle with olive oil and cream and dot with the watercress to serve.

Recipe courtesy of Potato by James Martin (Quadrille, £23). Photography: John Carey.

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