You are here:

Watercress and stilton soup

James Martin
Fresh watercress adds a glorious green colour and zingy flavour to James Martin's simple and tasty soup

Watercress and stilton soup

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.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
25g Butter
1 onion, chopped
2 garlic cloves, chopped
1.2 ltr fresh chicken stock
450g Estima potatoes, peeled and diced
2 bunches of Watercress, chopped
freshly grated Nutmeg, (optional)
salt and fresh ground black pepper
80g Stilton cheese
200ml double cream