1 lb (450 g) potatoes
1 litret (1 3/4 pt) cold potato stock or water
2 bunches Watercress (salad cress)
salt and freshly ground black pepper
2 tbsp double cream (heavy cream)
1 tbsp parsley, chopped
1 litret (1 3/4 pt) cold potato stock or water
2 bunches Watercress (salad cress)
salt and freshly ground black pepper
2 tbsp double cream (heavy cream)
1 tbsp parsley, chopped
method
1. Peel and cut potatoes into small pieces.
2. Boil in the stock until well cooked.
3. Rinse the watercress thoroughly and chop it all, including the stalks, finely but keep a few leaves for garnish.
4. Add to the potatoes and increase heat for 3 minutes.
5. Season with salt and pepper and strain the soup through a Mouli-Legume.
6. Re-heat but do not boil.
7. Just before serving carefully stir in the cream, sprinkle with the parsley and garnish with the watercress leaves.
2. Boil in the stock until well cooked.
3. Rinse the watercress thoroughly and chop it all, including the stalks, finely but keep a few leaves for garnish.
4. Add to the potatoes and increase heat for 3 minutes.
5. Season with salt and pepper and strain the soup through a Mouli-Legume.
6. Re-heat but do not boil.
7. Just before serving carefully stir in the cream, sprinkle with the parsley and garnish with the watercress leaves.
serving amount
serves 6
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