Traditional Hampshire Watercress Soup

Melt butter and soften onions and diced potatoes without browning.

Pour in vegetable stock and simmer until potatoes are tender.

Add a large amount of fresh Hampshire watercress (stalks removed).

Cook for just 2 minutes to maintain the vibrant green color and fresh peppery flavor.

Blend until perfectly smooth.

Stir in double cream and season with salt, white pepper, and a grating of nutmeg.

Serve hot, garnished with a few fresh watercress leaves.