Watercress Soup

Melt a generous knob of butter in a large saucepan over medium heat, then add any aromatics such as onion or leek and sauté gently for 4-5 minutes until softened.

Pour in the vegetable or chicken stock and bring the mixture to a gentle simmer over medium-high heat.

Add the fresh watercress to the simmering stock, pressing it down to submerge it fully. Cook for 3-4 minutes until the watercress is just wilted but still vibrantly green.

Remove the pan from the heat and allow the soup to cool slightly for a few minutes before blending to prevent pressure build-up.

Transfer the soup to a blender or use an immersion blender and blend until completely smooth and velvety.

Return the blended soup to the saucepan over low heat and stir in the milk gradually until you reach the desired creamy consistency.

Season generously with salt to taste, then gently reheat the soup without allowing it to boil to preserve its bright green color.

Ladle the soup into warmed bowls and finish with a small knob of butter swirled on top just before serving.