Large bunch watercress
500ml Chicken or vegetable stock
50g Streaky bacon or pancetta
1 medium onion
1 large potato
Salt & Pepper
2tbl Olive Oil
Wash and trim the watercress. Peel and dice the potato.
Peel and chop the onion and slice the bacon or pancetta into lardoons.
Put the onion and bacon or pancetta into a pan with the olive oil and cook for 5 minutes over a medium heat until the onion is soft but not browned.
Add the watercress, potato and stock to the pan and bring to a simmer for 20 minutes.
Blend the soup until smooth, season with salt and pepper. Add a little more liquid if the soup is to thick.