A special recipe to try today, as part of the Meat-Free Monday campaign.
2 large bunches of watercress 200g small jersey royals, finely sliced 50g butter 1ltre chicken stock 1 onion. Peeled and finely sliced 4g Salt
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
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