Hampshire is famous for it's chalk streams & watercress beds.  For years I've been buying watercress from West Lea Farm Shop where the watercress grows literally next to the shop.  It's now changed hands & is being run by a lovely lady called Rachel whom I had the pleasure of meeting this week whilst visiting to buy watercress to make these recipes.  Not only is watercress delicious it's also highly nutritious and contains more calcium than milk!  The soup & scones are really simple to make so I've included images of the beautiful watercress beds instead of the making process.

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INGREDIENTS

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4 bunches watercress (approx 300 g) washed & chopped

2 large onions, roughly chopped

2 tbsp olive oil

1 ltr chicken or vegetable stock (ideally fresh but stock cubes are fine)

150 ml double cream

Pinch Cayenne pepper

Salt & freshly ground pepper

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Add the olive oil to a large saucepan and when hot add the chopped onions & cook over a medium heat until soft.  Add the watercress, stock & Cayenne & cook gently for 12-15 minutes until, stirring occasionally (at this point the soup looks rather unappealing but fear not, it will get better!).  Add the cream, & salt & pepper to taste.  Blitz in a blender until all the bits of leaf disappear & the soup is a beautiful green.  Keep warm until needed or chill & serve later.  If you make a bigger batch the soup freezes really well.