Watercress Soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Gently heat the butter and oil in a large frying pan, and sauté the leeks and potato until meltingly soft and sweet.
• When the leeks are softened and the potato is cooked, add the grated nutmeg and season with freshly ground black pepper.
• Add the vegetable stock and oat cream, bring to a simmer (don't let it boil), then reduce the heat and add the watercress. Using a blender or stick blender, blitz until silky smooth.
• Check for seasoning and adjust as needed, then serve your soup with a swirl of oat cream, a grating of nutmeg and some black pepper, garnished with sprigs of fresh watercress.