INGREDIENTS
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4 bunches watercress, leaves finely chopped, stalks discarded (reserve a few leaves for garnish)
2 onions, finely sliced
35g unsalted butter
2 small garlic cloves, finely sliced
500ml white chicken stock
200ml double cream
Sea salt, to taste
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Cranberry Syrup
200g cranberries
200ml orange juice
Zest of 1 orange
2 tsp caster sugar
Method
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Melt the butter in a saucepan over a medium heat.
Add the onions and garlic with a couple of pinches of salt, stir, cover, and sweat gently for 4–5 minutes until soft but not coloured.
Add the chopped watercress and cook briefly until just wilted.
Pour in the chicken stock and double cream, cover, and bring to the boil.
Once boiling, cook for 1 minute, then season and blend until completely smooth. Pass through a fine sieve if required.
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Cranberry & Orange Syrup
Place the cranberries, orange juice, zest, and sugar into a small saucepan.
Cook over a medium heat for 10 minutes, stirring occasionally, until reduced to a light, syrupy consistency.
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To Serve
Pour the hot soup into warm bowls, spoon the cranberry syrup through, and finish with a few fresh watercress leaves.