Watercress Soup

1. Wash and dry the watercress and reserve a few of the small leaves to use as a garnish on the finished soup.  Roughly chop the remaining watercress and put it along with the onion and potato in a large saucepan.  Pour over enough chicken stock to cover them (about 1.5 litres) and bring to a simmer.
   
2. Cook on a moderate heat for about 20 minutes.
   
3. When cooked, either transfer the soup mix to a food processor or use a stick blender in the saucepan and process the soup thoroughly until smooth.
4. Add the milk or cream to give the soup a nice “creamy” texture and salt and pepper to taste.  The watercress is quite peppery so you might not want more pepper.
   

Variation

If you find the taste of watercress a little too peppery for your liking, or if you simply want a slightly different taste, you can substitute spinach for some or all of the watercress.