METHODMelt the butter in a saucepan, add onions and watercress and cover with a lid. Cook gently without colour for 5 minutes.
Add the chicken bouillon, bring to the boil, add the potatoes, season with salt and pepper and simmer gently for 30 minutes.
Add the evaporated milk and puree in blender until velvety smooth.
Serve with crispy bread croutons.
Serves: 4
Preparation: 5 mins
Cooking: 30 mins
4 medium sized Original Rooster Potatoes
50g watercress
100g butter
1 small onion (thinly sliced)
1.5ltr chicken stock
250ml evaporated milk (unsweetened)