Potato and Garlic Soup

Serves: 6

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Total Time: 70

Prep Time: 30

Cook Time: 40

• 1  onion
• 1  leek
• 2  celery sticks
• 1 small bulb garlic
• 350 gram(s) new potatoes
• 60 ml (4tbsp) extra-virgin olive oil
• 15 ml (1 level tbsp) chopped fresh sage or pinch dried
• 1.1 liter(s) (2 pints) vegetable stock
• 125 gram(s) watercress
• 15 ml (1tbsp) lemon juice
• 30 ml (2 level tbsp) chopped fresh herbs, eg, chervil, basil, chives, parsley,
• or 5ml (1 level tsp) dried mixed herbs
• Salt and ground black pepper
• Chives to garnish

Method

1. Peel and roughly chop the onion; trim the leek and celery and chop. Peel the garlic cloves. Scrub and dice the potatoes.
2. Heat oil in a large pan. Add the onion, leek, celery and garlic; fry for 5min or until softened.
3. Add the potatoes and sage and fry for 5min. Add stock; bring to boil. Cover; simmer for 20min or until vegetables are cooked.
4. Trim the watercress. Remove and discard any thick stalks and roughly chop the leaves.
5. Transfer the soup to a blender. Add the watercress, lemon juice and herbs; blend until smooth.
6. Return to the pan, season and heat through. Garnish with chives.
7. SERVE WITH... Toasted French bread - put a slice with a spoonful of mayonnaise on top of each bowl of soup.
8. VARIATION Try using orange-fleshed sweet potatoes.

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