A vibrant green and peppery watercress soup served with a chive creme fraiche.
Peel and finely dice the shallot. Separate the watercress leaves from the stalks and place in two bowls. Peel and chop the garlic. Peel and dice the potatoes.
Heat a saucepan and melt the butter. Add the shallot and sweat with a pinch of salt. Once transparent, add the garlic, the potatoes and the watercress stalks. Deglaze with the white wine and reduce to a third. Add the vegetable stock, bring to the boil and cook until the potatoes are soft. Blitz in a food processor until smooth and then add the watercress leaves and continue blitzing until bright green. Pass through a sieve and check the seasoning.
Chop the chives and mix with the creme fraiche.
Serve the soup with a dollop of creme fraiche.
«Add the watercress leaves at the very end to ensure your soup is a bright green colour.»