Watercress soup shots

Ingredients:
  • 25g unsalted butter
  • 1 white onion, coarsely chopped
  • 1 (about 200g) potato, peeled, coarsely chopped
  • 375ml (1 1/2 cups) water
  • 1 chicken stock cube, crumbled (see note)
  • 1/2 bunch watercress, sprigs picked, washed, dried
Procedure:
  1. Heat the butter in a medium saucepan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the potato and stir to coat.
  2. Add the water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the potato is soft.
  3. Add the watercress and cook for 5 minutes or until the watercress wilts. Set aside to cool slightly. Transfer the potato mixture to the jug of a blender and blend until smooth.
  4. Transfer the soup to a clean saucepan. Place over medium heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Pour the soup into a heatproof jug and divide among small serving glasses to serve.

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