Watercress Soup

So glad to be home! First day back after a lovely two weeks in London on holiday. However much fun was had with family, friends, at restaurants, museums and parks, there's nothing quite like being where one's stuff is.

I had hoped to blog on the go, but this isn't easily done when one's phone provider is AT&T, who make it impossible for 3G phones to roam anywhere outside of North America without red tape, long-winded permissions and of course, astronomical added fees - all no-nos for busy mums with an eye on post-holiday and recession-trimmed budgets. So, I had no access to email, facebook, twitter or the Internet, and have to admit, felt quite lost.

Having spent the week's grocery allowance restocking the fridge and larder today, and amid a flood warning as a monsoon stormed outside (not much difference there from this trip to London), I quite fancied a soup. This is a simple watercress and spinach one which I had expected would produce tasty leftovers. Unfortunately not a drop is left - testimony, I hope, to how well it turned out.

• watercress, 1 bag (4 oz or 115g), washed and large stems removed
• baby spinach, 3 handfuls, washed and chopped
• small leek, white part chopped finely
• shallot, 1 medium, chopped
• butter, 1 1/2 tbsp
• potatoes, 2 small ones, washed, skinned and cubed
• milk, as needed (about 2 cups)
• stock, veg or chicken (about 1-2 cups)
• bay leaf
• ground coriander, 3/4 tsp
• lemon juice, about 1/2 tbsp

1. First, saute the leek and shallot in butter on low to medium heat, till softened
2. Add the cubed potatoes and some stock, stir till potato is cooked
3. Add ground coriander and bay leaf
4. Add 1 cup milk and 1 cup stock, bring to simmer
5. Add spinach, cook 1 minute, add watercress
6. Taste and adjust seasoning, cook no longer than another minute or two
7. Add lemon juice if some tang is required
8. Add more milk and/or stock as needed
9. Pour soup into a blender and whizz till creamy
10. Serve with a dollop of creme fraiche or yoghurt

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