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Watercress, wild garlic and potato soup

Ingredients

  • 4 portions
  • 1 bunch Wild Garlic(Washed well)
  • 200ml Vegetable oil
  • 1 bunch Wild Watercress
  • .5 bunch Sorrel
  • 50g Flat Leaf Parsley
  • 1 ea Large Leek
  • 2 ea Celery Sticks
  • 200g Peeled and Chopped Potatoes
  • 400 ml Vegetable Stock
  • Olive Oil
  • Seasoning
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Method

  1. Drizzle a little oil into a large pot and place over a medium heat.
  2. Add in the chopped leeks, celery and onions and cook slowly until they have softened.
  3. Add the stock and the potatoes and bring this to the boil. Reduce to a simmer and cook for 20 minutes.
  4. Now add the watercress and sorrel. Continue to simmer for a minute or two, just to soften all of the leaves.
  5. Add the soup to a jug blender and blend until smooth. Check the seasoning and pour into a hot bowl.
  6. Using a hand blender or the jug blender add the garlic leaves and vegetable oil, a little salt and blend until a smooth paste.
  7. Garnish with a few drizzles of the rocket pesto and some micro watercress leaves
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