Watercress Soup

More in the line of Nik's original post about this blog than my previous submission, this soup has a really yummy spicy flavour - which surprised me, because watercress had always sounded pretty dull to me. If you didn't have cress available, I think it would work a treat with a good spicy rocket.

As given to me:

3 bunches of watercress, top and bottom separated
3 whole, peeled Idaho potatoes
2 onions, rough chopped
3 cloves of garlic
1 inch of ginger
3 cups of vegetable stock or water
cooking oil
salt/pepper

Heat a cooking pot and add two tablespoons of cooking oil, and all of the ingredients except the watercress. Saute for two to three minutes, then add 2 cups of water / stock. Bring to a boil, turn the heat down to medium. Simmer until the potatoes are tender, turn the heat up and add the rest of the water / stock, add the bottom of the watercress, bring to boil. Let it cook for a few minutes, add the top of the watercress, and turn the heat off. Puree in small batches and serve with sour cream or creme fraiche.

My notes:
Why so many recipe have use broken engrish sentence? Bugs Rob (but I transcribed faithfully, rather than lose anything...)
Sautee the potatoes whole? I think not; I chopped them up in chunks first. I also didn't bother to peel them - its getting blended, after all, and the skins have good flavour and vitamins.
I added more garlic, on general principles.
Don't be shy with the salt/pepper, or the sour cream.