You Will Need

* 3 Tbsp olive oil
* 2 shallots, chopped
* 2 garlic cloves, chopped
* 1 potato, peeled and diced
* 30 fl oz chicken stock
* 1 large bunch of watercress
* 2 Tbsp marscapone
* 1 tsp double cream
* 4 mint leaves
* some watercress leaves
* double cream
* 1 large saucepan
* 1 wooden spoon
* 1 food processor or blender
* 1 ladle

Step 1:
Heat the oil
First pour the olive oil into the saucepan and place it over a moderate temperature to heat.
Step 2:
Sauté the shallots, garlic and potato
Add the shallots, garlic and the diced potato to the pan and sauté them for 5-6 minutes until they begin to soften.
Step 3:
Pour in the chicken stock
Add the chicken stock to the pan and bring to the boil. Once it starts to boil, reduce the heat slightly.
Step 4:
Add the watercress
Next, add the watercress to the broth and simmer for about 10-12 minutes. Season with salt and pepper as desired.
Step 5:
Blend in a food processor
Pour the soup into a food processor and blend until it turns into a smooth purée.
When blending hot liquids always release the steam by pulsing the blender
Step 6:
Transfer back to the pan
The blended soup can now be poured back into the saucepan.
Step 7:
Add the cream and mascarpone
Pour in the double cream and mascarpone and stir well.
Step 8:
Ladle into soup bowls and garnish
Finally ladle the soup into the four bowls and garnish each with a mint leave and a couple of watercress leaves.