Watercress And Shrimp Soup

1. 1

   Heat the oil in a saucepan, add the onion, celery and potatoes and cook, stirring, for 1-2 mins. Pour in the stock and simmer, covered, for 20 mins.

2. 2

   Once the potatoes are soft, add half the watercress to the soup, remove from the heat and puree with an immersion blender. Season to taste with salt and freshly ground black pepper.

3. 3

   Stir in 4 tbsp of the cream and half the shrimp. Pour into a bowl and swirl with the remaining cream. Scatter over the remaining shrimp and watercress, to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.