Watercress Soup

A vibrantly coloured and extremely flavoursome soup that is simple, easy and delicious.

Ingredients

Peel and chop the potato into cubes, wash the watercress.
Put the potatoes and stock into a large saucepan, season with salt & pepper, bring it to the boil and cook for roughly 15 minutes until the potatoes are cooked (when a knife goes through it easily).
Add the milk, give it a stir, then put in all the watercress, pressing it down into the liquid.
Cook it for 1 minute to wilt the watercress then turn off the heat.
Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute until it is a uniform green with no bits.
Pour the contents of the liquidizer into a sieve over another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
When all of the soup has been blended and pushed through a sieve, reheat the soup, check the seasoning and then ladle it into bowls. Spiral, drizzle or blob 1 teaspoon of double cream into each bowl and serve.

Can it be Frozen? Yes.

Can it be prepared in advance? Yes, it can be finished up to 2 days in advance.

Will leftovers be nice? Yes, for up to 2 days.

When reheating the soup, do not boil it as this can cause it to turn a fairly unattractive brown colour. Heat it gently until it is just hot.