Potato and watercress soup

Serves: 6

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 30g butter
• 1 medium onion, chopped
• 2 sticks celery, chopped
• 1 garlic clove, crushed
• 700g large new potatoes, peeled and cut into chunks
• 1.2 litres hot chicken or vegetable stock
• 50g watercress, roughly chopped
• ½ tablespoon olive oil
• 75g black pudding, diced
• truffle oil, for drizzling

Method

1. Melt the butter in a large pan. Fry the onion and celery with a large pinch of salt for 20 minutes.
2. Add the garlic and cook for 1 minute. Stir in the potatoes and cook for about 2 minutes. Pour in the stock and bring to the boil. Cover and simmer for 15 minutes.
3. Stir in the watercress and cook for 2-3 minutes until wilted. Blend and return to the rinsed-out pan.
4. Heat the oil in a small pan and fry the black pudding until crisp. Remove with a slotted spoon and drain on kitchen paper.
5. Serve the soup in warmed bowls or mugs with a drizzle of truffle oil and sautéed black pudding.

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