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2 - 4 portions, depending how hungry you are
Heat oil in saucepan over medium heat and when hot add onion and gently fry until soft and translucent (takes around 5 minutes). Add the stock, bring to boil and simmer for 15 minutes.
Add ¾ of the watercress and simmer, lid off for another 45 minutes, then blitz with a blender. The flavours should have intensified by now but better test the taste and if you want more flavour, carry on reducing until you’re happy.
When you’re ready, ladle the soup into bowls and garnish with the rest of the watercress before serving.