Onion and watercress soup recipe
information
Preparation time: 10 minutes,
Cooking time: 25 minutes,
Calories: 29 per portion
ingredients
1 bunch watercress
2 onions, sliced
900 ml (1 1/2 pints) light chicken stock
grated nutmeg
salt and pepper
40 g (1 1/2 oz) skimmed milk powder
few watercress leaves, to garnish
2 onions, sliced
900 ml (1 1/2 pints) light chicken stock
grated nutmeg
salt and pepper
40 g (1 1/2 oz) skimmed milk powder
few watercress leaves, to garnish
method
1. Wash the watercress, remove the coarse stalks and chop roughly. Put in a saucepan with the onion, stock and grated nutmeg, and salt and pepper to taste.
2. Bring to the boil, cover and simmer for 20 minutes. Leave to cool slightly.
3. Put the watercress mixture in a liquidizer with the skimmed milk powder. Blend until smooth, then return to the pan. Bring to the boil, stirring, and cook for 1-2 minutes.
5. Check the seasoning and pour into warmed bowls. Garnish with the watercress leaves.
2. Bring to the boil, cover and simmer for 20 minutes. Leave to cool slightly.
3. Put the watercress mixture in a liquidizer with the skimmed milk powder. Blend until smooth, then return to the pan. Bring to the boil, stirring, and cook for 1-2 minutes.
5. Check the seasoning and pour into warmed bowls. Garnish with the watercress leaves.
serving amount
serves 4
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