April 25, 2016
1Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden.
2Stir in the potato and stock and bring to the boil.
3Cover and simmer for 10 mins or until the potato is tender.
4Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted.
5Transfer the soup to a food processor and blitz until smooth.
6Return the soup to the rinsed out pan add the milk, nutmeg, lemon juice and seasoning to taste.
7Gently reheat until piping hot and serve with crusty bread.