Makes - 4 portions

Ingredients:

2 large bunches of watercress
200g small jersey royals, finely sliced
50g butter
1ltre vegetable stock
1 onion. Peeled and finely sliced
4g Salt

Method:

Add the onions, salt, butter and sliced potatoes to a heavy based saucepan pan and cook over a medium heat for 8 minutes
Add the stock to the pan and bring to the boil, once the stock has boiled for 5 minutes add the watercress leaves and blend the contents of the pan in a flask blender immediately
Once blended, pour the soup through a fine strainer and into serving bowls
At Trinity we serve this soup with a good spoon full of fromage blanc, some fresh mint and a few cooked whole jersey royals.