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