You need
1 spud
1 onion
2 chicken or vegetable stock cubes
1 litre of water
small bag of frozen peas (about 400g)
1 bag watercress
dried or fresh mint (Optional)
1. Peel and chop the onion.
2.Place in a saucepan with a tablespoon of oil or butter , put the lid on and cook on a low heat until the onion goes see through (This is call sweating as it creates it own little onion sauna - so keep that lid on tight about 5 minutes).
3.While your onion is getting sweaty , peel and chop your spud (The smaller you chop it the quicker it will cook)
4.Once your onion is done chuck in the spud , 1 ltr of water and the crumbled stock cubes . Bring to the boil and simmer for 10 - 15 minutes (or until the spud is tender)
5.Chuck in the peas bring back to a simmer and cook on a low heat for 5 minutes.
6.Chuck in the watercress and simmer for another 2 or so minutes . Add the mint and blend to texture of choice .
Obviously smooth and silky gets the cultured vote , but we do have a readership from the colonies where all sorts of disgusting habits abound.
Serve in whatever form takes your fancy , I love it in a big old mug with warm garlic bread for dunking.
Do remember its hot and will burn nekkid flesh so this may limit your choices
Enjoy
