Serves 4

Prep Time: 10 mins

Cooking Time: 15 mins

Our wonderful watercress soup is a Kingfisher classic. This green soup makes for a healthy lunch or light supper. Enjoy with a slice of Chalk Hills Bakery sourdough, toasted with butter.

Ingredients:

2 Bunches Kingfisher watercress, roughly chopped

1 English onion, peeled and roughly chopped

250g Potatoes, peeled and diced

25g Unsalted butter

600ml Vegetable stock

50ml Single cream

A dash of milk, if needed

A pinch of salt and pepper

Method:

1. In a large pan, cook the onion in the butter until soft, but not browned.

2. Add the potatoes and stock, cook until soft. Then add the watercress, cooking for a further 5 minutes.

3. Using a stick blender, blitz the mixture until smooth. Finally, stir in the cream (adding a little milk if the soup seems to thick). Season with salt and black pepper.