Surrey Homes | SH41 | March 2018 | Fashion supplement inside

Spring Watercress & Asparagus Soup with Mini Tin Loaves
Serves Four
• 4 Baker’s Bicycle Mini Multigrain Tin Loaves
• 25g unsalted butter
• ½ an onion, finely diced
• 1 large potato (peeled & cut into 2 cm chunks)
• 250g washed watercress
• 150g asparagus tips (chopped into 5mm pieces)
• 600ml vegetable stock
• 100ml double cream
• 1 tbsp chopped chives
1. Gently sweat the onion in 25g of butter for 8-10mins
without colour until soft and translucent.
2. Add the potatoes, cover with the stock and simmer for
20-25minutes until the potatoes are starting to break up.
Food
3. Turn off the heat, add the watercress, mix well and
allow to sit for 3-4 minutes. (Note: keep a few leaves of
watercress back to use as garnish.)
4. Blend the soup thoroughly in a liquidiser and pass into a
clean pan through a sieve.
5. Adjust the seasoning and thin the soup with a little more
vegetable stock if needed.
6. Add the cooked asparagus and gently heat - but do not
boil!
To Serve
Ladle the soup into bowls, drizzle with a little double cream
and sprinkle with a few watercress leaves and garnish with
chopped chives to taste. Serve with warmed Multigrain
Mini Tin Loaves.