Watercress Soup

Instructions

1. Gently heat the butter and oil in a large frying pan, and sauté the leeks and potato until meltingly soft and sweet.
2. Meanwhile, bring a large pot of water to the boil, and prepare a bowl of iced water. Drop the watercress into the boiling water, cook for a minute or two, then remove with a slotted spoon and plunge into the iced water. This will make sure the watercress stays vibrantly green.
3. When the leeks are softened and the potato is cooked, add the grated nutmeg and season with freshly ground black pepper.
4. Add the vegetable stock and oat cream, bring to a simmer (don't let it boil), then reduce the heat and add the watercress. Using a blender or stick blender, blitz until silky smooth.
5. Check for seasoning and adjust as needed, then serve your soup with a swirl of oat cream, a grating of nutmeg and some black pepper, garnished with sprigs of fresh watercress.