1 1 litre Country Range Vegetable Bouillon (stock made up)
2 2 large potatoes, peeled and finely diced
1/2 1/2 onion, peeled and finely chopped
4 x 754 x 75 g bags watercress
salt and pepper
1 1 tsp horseradish cream (grated fresh horseradish and whipped cream)
- 1Place the potatoes, onion and vegetable stock into a medium sized pan, bring to the boil and simmer for 6-8 minutes until soft.
- 2Pour into a blender, add the watercress and blend until smooth.
- 3Season, pass through a sieve then bring back to the boil.
- 4Pour into a bowl and serve topped with a spoonful of horseradish cream.