Watercress Soup and Damper

Watercress Soup

the tender part of the green end of a leek, washed and finely sliced
1 tablespoon olive oil
1 tablespoon butter
1 large bunch of watercress, washed and dried
3 large potatoes, peeled and diced
2 litres well flavoured chicken or vegetable stock
200ml cream
seasoning to taste

Heat the oil and butter and gently sauté the leek over a medium-low heat for five minutes. Save a few sprigs of watercress for garnish – some of the largest leaves if you want to make a chiffonnade. Separate the stalks and chop them fairly finely (to make for easier blending later). The leaves can be roughly chopped.

When the leek has soften add the watercress and cook for a couple of minutes until it wilts down then add the potato cubes, mix well then pour on the stock. Bring to the boil then turn down the heat, cover and simmer until the potatoes are tender. Blend with a stick blender or push through a sieve then add the cream  and reheat, adjusting the seasoning as necessary.

Garnish with a little cream and a few watercress leaves.

Australian Damper

2 1/2 cups plain flour
2 1/2 teaspoons baking powder
80g butter
about 1 cup milk

Pre-heat oven to 200C. Sift the flour and baking powder into a large bowl and rub in the butter until it’s finely incorporated. Make a well in the centre and add sufficient milk to make a soft, scone-like dough. Knead briefly then pat out into a circle about 20cm in diameter. Mark off into eight wedges with a sharp knife dipped in flour. Place on a sheet of baking paper on an oven tray and bake for about 30 minutes or until the loaf is golden and sounds hollow when the bottom is tapped.