For entertaining, crumble
a small handful of feta over
each portion or, for a non-veggie
some pancetta and
scatter over the top.
Use spring onions, rocket and sorrel in spring, and frozen peas and leeks in winter.
Heat the oil in a large saucepan, then
gently fry the onion and garlic for 5 mins
or until soft. Add the potato, stock and
500ml water, then simmer for 7 mins
until the potato is just cooked.
Scatter in the peas and watercress, stir,
cover, then simmer for 3 mins. Add the
mint leaves and blitz with a hand blender
until smooth. Stir in the cream and
season to taste. Serve ladled into
bowls, scattered with more mint
and some cracked black pepper.