- 40g butter
- 1 tablespoon olive oil
- 3 shallots (approx. 100g) finely chopped
- 1 ltr chicken stock
- 300g potatoes peeled & chopped
- 450g watercress roughly chopped (discard coarser stems)
- 200ml single cream
- Salt & black pepper
Put the butter, oil and shallots in a saucepan and fry gently until soft (approx. 5 mins).
Add the stock & potatoes, bring to the boil and simmer for 15 minutes.
Add half the watercress and continue to cook for a further 5 minutes. Take off the heat, allow to cool for 5 minutes, then add half of the remaining watercress (leaves only so that wilt down and are not too fibrous).
Add the cream and whizz in a food processor until well pureed. Season with salt and pepper.
Add the remaining leaves for texture. Reheat before serving.
Serve with cheese and fennel seed scones.