Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. For more information, see the welcome post.
It’s been hot and sunny here all last week, but today it’s been raining on and off all morning. Just the right sort of weather to make watercress soup. This is my favourite soup to make because it’s so easy. The only preparation is peeling and chopping potatoes and onion, briefly sautÃ©ing themÂ in oil, then simmering them for about 15 -20 minutes in vegetable stock until cooked. Then add the watercress and simmer very briefly before blitzing theÂ soup with a hand blender in the panÂ – cooking the watercress like this means it keeps a fresh green colour.