Watercress soup

1. Heat the butter in a small thick bottomed pan and saute the shallots over a low heat until translucent (not brown)

2. Add half of the watercress to the pan, along with the chicken stock and simmer gently until half of the stock has steamed off (around 15 - 20 minutes)

3. Add the milk and cream and bring to the boil. Check for seasoning and add salt and pepper as needed.

4. Pour the mixture into a liquidiser/blender and add the remaining watercress. Blend until smooth and pass through a sieve into a container from which to serve.

5. VARIATIONs: Garnish with a poached egg and crispy Serrano ham - or with a drizzle of olive oil and some finely chopped fresh herbs on top of a dollop of creme fraice.