The Gentleman’s Gourmet Cookbook The Gentleman’s Gourmet | Page 17

WATER CRESS, SPINACH AND POTATO SOUP
Serves 2
INGREDIENTS
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1 Onion chopped
1 Medium Potato sliced finely
2 tbsp olive oil
700mls vegetable stock
500g Spinach
500g Watercress
1 tsp tarragon
Sea Salt
Black Pepper
METHOD
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Into a pan, add your diced onion and cook until soft for around 2-3 minutes then add in your
finely sliced potatoes.
Season with salt and pepper and cook for a further 3 minutes until the potatoes begin to cook.
Add in your watercress and spinach then season once again before adding in the vegetable
stock.
Simmer for 2-3 minutes before transferring into a blender and adding the tarragon and a
little more black pepper.
Blend until smooth then plate up and dress with a little extra watercress.
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