Watercress Soup with a lemon yoghurt

Ingredients

1kg watercress; leaves removed

1 onion, peeled and roughly chopped
1 large leek, roughly chopped and washed
60ml vegetable oil
400g floury potatoes, peeled and thinly sliced
5ltrs vegetable stock

Method

Gently cook the watercress stalks, onions and leeks in the vegetable oil until soft. Add the potatoes and vegetable stock, bring to the boil, season and simmer for 20 minutes. Add the watercress leaves and simmer for another 2-3 minutes.

Blend in a liquidiser until smooth and strain through a fine meshed sieve into a container that is in a ice bath. Correct the seasoning if necessary.

For the lemon yoghurt, take Greek style yoghurt and add a squeeze of lemon juice and the zest of half a lemon. Quenelle the yoghurt into the centre of the bowl and gently pour the soup into the bowl around the yoghurt.

Bon Appétit