#teamsoup

 When I was a child my grandma used to make watercress soup for big occasions and I’ve always loved the peppery taste of those green leaves. They’re currently in season so here’s a very simple but effective recipe.

INGREDIENTS

2 bunches of watercress

1 onion, sliced

4 small potatoes, peeled and diced

2 small garlic cloves, crushed

1l chicken stock

Eggs

DIRECTIONS

1) Separate the leaves from the stems - this is absolutely atrocious and takes forever so be ready. Also discard the bigger stems, I didn’t do it and it nearly ruined my soup.

2) Cook the onion in a pan with a bit of olive oil until soft but not coloured. Add the stems and garlic and cook for a couple of minutes before adding the stock.

3) Bring to the boil then simmer for about 10 minutes. Add the watercress leaves and keep warm for a couple of minutes.

4) Blend until smooth and pass through a sieve. You could add creme fraiche if you want.

5) Poached an egg

6) Laddle the soup into a bowl and add the egg on top, as well as seasoning. You could also add some bacon if you feel generous ;)

Asparagus are back! Hurrah! to celebrate here’s a very lovely soup that just tastes of spring.

INGREDIENTS:

500gr asparagus, trimmed of any wooden stems and sliced

2 rashers of bacon, chopped

1 onion

1 leek, sliced

500gr of frozen peas, defrosted

2tbsp fresh chopped mint

1l vegetable stock

Feta cheese

DIRECTIONS:

1) cut off the asparagus tips aside. In a heavy based pan, stir in the the bacon and cook for a couple of minutes. Add the leeks and onion and stir regularly for another 4-5 minutes. Add the asparagus stems, 3/4 of the peas, half the mint and the stock. Bring to boil and simmer partly covered.

2) Remove the soup from the heat and allow to cool down before pureeing it until smooth.  Add the asparagus tips and the rest of the peas and mint and simmer for another 3-4 minutes.

3) Serve in a bowl with some crumbled feta cheese and seasoning