Watercress Soup

By Scott Marley

Watercress Soup 2 bunches watercress 845ml (1 1/2 pints) chicken stock 1 small onion 275ml (1/2 pint) milk 25g butter 1 packet potato mix salt and ground pepper to taste   Melt the butter in a sauce pan. Peel and chop the onion and sauté for 2-3 minutes. Wash, dry, and chop the watercress, Trim away 2/3 of the stems. Add to the pan and stir well. Cover and cook gently for 2-3 minutes. Add the stock to the pan and allow to simmer for 15 minutes. Remove the pan from the heat and add the potato mix and the milk, then stir well. Return to gentle heat and season to taste. Serve hot or cold.

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