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Watercress
Watercress
& potato soup - serves 4
1
medium onion, chopped
1 medium potato, chopped
1 pt vegetable stock
1 oz butter or 1 tbs. olive oil
4 tbs. milk
1 bunch watercress
2 tbs. cream (optional)
salt & pepper
Heat
butter/oil in a saucepan and fry onions till translucent.
Add the potato and cook with the lid on for a few minutes,
stirring occasionally to make sure the bits don’t stick.
Add the stock and bring to boil, simmer for 10 minutes or until
potato softens.
Add watercress and simmer for another 5 minutes. Add the milk
and cream if liked. Whizz with a food whizzer till smooth or put
through a sieve.
Return to pan and re-heat gently but don’t let it boil.
Add salt & pepper to taste and serve
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