Watercress and potato soup

Method

1. Bring the stock to the boil.

2. Heat the oil in a large pan over a medium heat. Soften the shallot and potatoes for 5-7 minutes but do not allow them to colour. Pour in the stock and bring to a rolling boil.

3. Drop in the watercress and spinach and as soon as the leaves wilt, remove the pan from the heat.

4. Transfer the leaves and potatoes to a food processor and blend until smooth then gradually add the liquor until the soup becomes smooth and velvety.

5. Poach the oysters in their own juice for 2 minutes then remove with a slotted spoon.

6. Serve the soup in wide shallow bowls with the oysters and a spoonful of crème fraiche on top. Garnish with chervil or watercress and a drizzle of olive oil.

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Ingredients

1 litre vegetable stock
2 tbsp Olive oil, plus a drizzle to serve
1 large shallot, finely chopped
200g waxy potatoes, peeled and finely chopped
250g Watercress, washed
small handful baby spinach leaves

To serve

10 fresh Oysters
Crème fraîche
sprig chervil or Watercress, to garnish

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