Watercress and jersey royal soup
Serves 4
Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
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
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments