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  • Watercress, leek and potato soup

    19 May 2020

    Serves 4


    2 tbsp rapeseed oil

    2 leeks, dark green parts removed, chopped

    Sea salt and ground black pepper

    400ml vegetable stock

    1 large potato, peeled and chopped

    3 bunches watercress, first reserve some leaves for garnish and then remove thick ends and chop the rest


    • In a medium saucepan heat 1 tbsp oil.  Add leeks and season to taste.  Cook, stirring occasionally until tender.  Add stock, all but one handful of potatoes, and 1-litre water.  Bring to boil, reduce to simmer and cook partially covered until potato is tender.
    • Meanwhile, cook the reserved potato in some boiling salted water until tender.
    • Add watercress to the soup and cook until bright green and tender.  Process either with a stick blender or in a food processor until smooth.  Check and adjust seasoning.
    • To serve; stir the separately cooked potato through the soup.  Pour into bowls and top with the reserved watercress.  Finish with some rapeseed oil.
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