Cream of Watercress Soup #2 recipe
information
Calories 225 per portion,
Preparation time 10 minutes,
Cooking time 10 minutes
ingredients
1 onion, chopped
2 cloves, garlic, crushed
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
600 ml (1 pint) chicken stock
600 ml (1 pint) milk
2 bunches of watercress, trimmed and chopped
salt and pepper
1/4 teaspoon grated nutmeg
juice of 1/2 lemon
150 ml (1/4 pint) single cream
watercress sprigs to garnish
2 cloves, garlic, crushed
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
600 ml (1 pint) chicken stock
600 ml (1 pint) milk
2 bunches of watercress, trimmed and chopped
salt and pepper
1/4 teaspoon grated nutmeg
juice of 1/2 lemon
150 ml (1/4 pint) single cream
watercress sprigs to garnish
method
1. In a saucepan, fry the onion and garlic in the butter or margarine until softened. Reduce the heat and stir in the flour.
2. Gradually add the stock and milk, stirring all the time. Stir in the watercress, salt and pepper, nutmeg and lemon juice.
3. Simmer gently for 5 minutes. Reduce the heat, then stir in the single cream. Reheat without boiling.
4. Pour the soup into individual soup bowls and garnish each serving with a sprig of watercress.
Cook's Tip
To quickly chop watercress, trim off the stalks and place the leaves in a food processor. Pulse the blades on and off for 1 minute.
Remember to utilize your food processor for chopping the onion too.
2. Gradually add the stock and milk, stirring all the time. Stir in the watercress, salt and pepper, nutmeg and lemon juice.
3. Simmer gently for 5 minutes. Reduce the heat, then stir in the single cream. Reheat without boiling.
4. Pour the soup into individual soup bowls and garnish each serving with a sprig of watercress.
Cook's Tip
To quickly chop watercress, trim off the stalks and place the leaves in a food processor. Pulse the blades on and off for 1 minute.
Remember to utilize your food processor for chopping the onion too.
serving amount
serves 6
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