1 lb (450 g) potatoes
salt
1 cucumber
1 bunch of Watercress (salad cress)
2 to 3 parsley sprigs
1 pint (600 ml) chicken stock
pepper
pinch of grated nutmeg
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) cooked shelled shrimps
1 tablespoon cream
salt
1 cucumber
1 bunch of Watercress (salad cress)
2 to 3 parsley sprigs
1 pint (600 ml) chicken stock
pepper
pinch of grated nutmeg
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) cooked shelled shrimps
1 tablespoon cream
method
1. Cook the potatoes in boiling salted water until tender.
2. Meanwhile, cut 6 thin slices of cucumber for the garnish.
3. Peel the remaining cucumber thinly, cut it in half lengthways and scrape out the seeds.
4. Chop the cucumber and put it into a saucepan with the watercress, parsley and stock.
5. Bring to the boil and simmer gently for about 10 minutes or until just tender.
6. Do not overcook or the colour of the finished soup will be spoiled.
7. Drain the potatoes, then blend them with the cucumber mixture to a smooth puree.
8. Return the puree to the rinsed out pan and add salt and pepper to taste and enough of the milk to make the soup the desired consistency.
9. Stir in the shrimps and reheat gently without boiling.
10. Stir in the cream and serve, garnished with the cucumber slices.
2. Meanwhile, cut 6 thin slices of cucumber for the garnish.
3. Peel the remaining cucumber thinly, cut it in half lengthways and scrape out the seeds.
4. Chop the cucumber and put it into a saucepan with the watercress, parsley and stock.
5. Bring to the boil and simmer gently for about 10 minutes or until just tender.
6. Do not overcook or the colour of the finished soup will be spoiled.
7. Drain the potatoes, then blend them with the cucumber mixture to a smooth puree.
8. Return the puree to the rinsed out pan and add salt and pepper to taste and enough of the milk to make the soup the desired consistency.
9. Stir in the shrimps and reheat gently without boiling.
10. Stir in the cream and serve, garnished with the cucumber slices.
serving amount
serves 6
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