Step 1: You will need
- 3 tbsp olive oil
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 potato, peeled and diced
- 850 ml chicken stock
- 1 large bunch of watercress
- 2 tbsp marscapone
- 1 tsp double cream
- 4 mint leaves
- some watercress leaves
- double cream
- 1 large saucepan
- 1 wooden spoon
- 1 food processor or blender
- 1 ladle
Step 2: Heat the oil
First pour the olive oil into the saucepan and place it over a moderate temperature to heat.
Step 3: Sauté the shallots, garlic and potato
Add the shallots, garlic and the diced potato to the pan and sauté them for 5-6 minutes until they begin to soften.
Step 4: Pour in the chicken stock
Add the chicken stock to the pan and bring to the boil. Once it starts to boil, reduce the heat slightly.
Step 5: Add the watercress
Next, add the watercress to the broth and simmer for about 10-12 minutes. Season with salt and pepper as desired.
Step 6: Blend in a food processor
Pour the soup into a food processor and blend until it turns into a smooth purée.
Step 7: VIDEOJUG TIP
When blending hot liquids always release the steam by pulsing the blender
Step 8: Transfer back to the pan
The blended soup can now be poured back into the saucepan.
Step 9: Add the cream and mascarpone
Pour in the double cream and mascarpone and stir well.
Step 10: Ladle into soup bowls and garnish
Finally ladle the soup into the four bowls and garnish each with a mint leave and a couple of watercress leaves.