Watercress and stilton soup
By: James Martin From: James Martin Delicious
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
Fresh watercress adds a glorious green colour and zingy flavour to James Martin's simple and tasty soup
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Ingredients
- 25g Butter
- 1 Onion, chopped
- 2 cloves Garlic, chopped
- 1.2 ltr chicken stock
- 450 g Estima Potatoes, peeled and diced
- 2 bunches of Watercress, chopped
- freshly grated Nutmeg, (optional)
- black pepper
- 80g Stilton cheese
- 200ml double cream
Method
1. Heat the butter in a large heavy-based saucepan. Add the onion and garlic and fry gently, stirring, until softened, around 5 minutes, taking care not to let them brown.2. Add the stock and potatoes and bring to the boil. Simmer for 15-20 minutes until the potatoes are tender.
3. Add the watercress and nutmeg, if using. Simmer for 2-3 minutes.
4. Blend the soup in a food processor, adding in the Stilton in batches, until smooth. Add the cream and blend.
5. Gently reheat the watercress soup, check the seasoning and serve.
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Latest Comment
Absolutely delicious.