Categories: March, soup

Ingredients

• 25g butter
• 2 onions, finely sliced
• 1 small garlic clove, finely sliced
• 4 bunches watercress, leaves washed and finely chopped
• 500ml good-quality chicken stock, hot
• 200ml double cream
• 200g fresh or frozen cranberries
• 200ml orange juice
• finely grated zest of 1 orange
• 1 tsp sugar

Directions

1. Melt the butter in a large pan over a medium heat. Add the onions, garlic and a few pinches of salt. Stir, cover and sweat the onions for 4-5 minutes, until the onions are softened but not coloured.

2. Stir in the watercress until it starts to wilt. Pour in the chicken stock and cream, cover and bring to the boil. Cook for about 1 minute. Season to taste and set aside to cool slightly. Purée in a blender until smooth.

3. Put the cranberries, orange juice and zest and sugar in a pan over a medium heat, stirring to dissolve the sugar. Simmer for 10 minutes, until most of the cranberries have burst.

4. Divide the hot watercress soup between warm bowls, then dot each with the cranberries.

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