Hampshire grows most of Britain’s native watercress. Its deliciously tangy flavour is good for enlivening a potato soup.
1 Large Onion, peeled
450 Gram Potatoes (1 lb)
25 Gram Butter (1 oz)
1/2 Teaspoon Dill, or marjoram
900 ml Water, or stock (1 1/2 pints)
Salt and pepper
150 ml Single cream (5 fl oz)
1 Bunch Watercress
Chop the onion; peel the potatoes and chop into small pieces.
Lightly fry the onion and potatoes in the butter, with the herbs for 5 minutes. Add the water or stock and simmer for 30 minutes.
Liquidise. Season to taste. Add the cream and re-heat but do not boil.
Wash the watercress, chop finely and serve sprinkled over the soup.