Watercress, wild rocket and potato soup with sautéed girolles and crisp Parma ham


  • 500g watercress
  • 500g wild rocket
  • 1 large white onion
  • 4 medium-sized potatoes
  • 3 pints of vegetable stock
  • 1 sprig rosemary
  • 1 sprig thyme
  • 4 slices of Parma ham *
  • 5 girolle mushrooms


  1. Peel the onion and potatoes and finely chop both. Sweat them off in a dash of oil for about two minutes, without allowing them to colour.
  2. Add both the herbs and the vegetable stock. Bring to the boil then let simmer.
  3. When the potato becomes tender and soft, add both the watercress and wild rocket and cook for a further two minutes.
  4. Blitz in the food processor until smooth and adjust the seasoning to taste – remember the watercress and rocket are peppery.
  5. Place the Parma ham in the oven for 10 minutes at 160°C/320°F, or until crispy.
  6. Sauté the girolles for one to two minutes in a frying pan.
  7. Pour the soup in to a bowl, scattering the girolles on top and breaking up pieces of Parma ham to garnish the soup and add texture.

This dish can be served hot or cold – enjoy!

* Please note, the Parma ham is optional for a vegetarian alternative.