Page title and description
Soups & stews
Landcress and potato soup
Landcress (also called American cress) has a strong peppery flavour, stronger than watercress, that needs some dilution with milder leaves to make a salad for most palates. It also makes a terrific, punchy soup. Don't substitute watercress here.
Ingredients
- 1 medium onion, chopped
- 340g potatoes, peeled and chopped
- 55g butter
- 100g landcress
- 850ml vegetable or chicken stock
- 280ml milk
- 100ml double cream
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
40 min
PT40M
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Step 1
Gently sweat the onion and potato in the butter in a covered pan for 5 minutes.
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Step 2
Add the landcress and cook for a further 5 minutes. Add the stock and simmer for 20 minutes, or until potatoes are cooked.
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Step 3
Add the milk and cream and liquidise. Do not whizz excessively or the potatoes will give a glutinous texture.
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Step 4
Season to taste. Serve with a few small leaves and a swirl of cream if you are feeling artistic.
