Watercress Soup, Watercress Soda Bread and Watercress Butter - James Martin Chef

Ingredients

• 200g butter, softened
• 1 bunch watercress, blanched and squeezed out, chopped
• 170g self raising brown flour
• 170g plain flour
• ½ tsp salt
• 1 tsp bicarbonate of soda
• 300ml buttermilk
• 2 bunches of watercress
• 1 ltr full fat milk
• Cream
• Herb oil
• Sprigs of watercress
• Preheat the oven to 200 °C.
• Put all of the soda bread ingredients together in a large bowl and mix to form a dough.
• Shape into 2 circles and push down. They should be 15cm round and 3cm deep.
• Dust with a little flour and cut a cross onto the top.
• Bake with at 200 °C for 15-20 minutes.
• To make the butter, beat together the watercress and butter. Spoon into a serving dish..
• Pop the watercress into a pan with the milk, bring to the boil, season and blitz. Ladle into bowls, drizzle in the cream and the herb oil, dot with sprigs of watercress.