30 g (1 oz) butter
1 large onion, chopped
250 g (8 oz) potatoes, peeled
1.2 litre (2 pt) stock
salt and freshly ground
black pepper
3 bunches watercress
cream
1 large onion, chopped
250 g (8 oz) potatoes, peeled
1.2 litre (2 pt) stock
salt and freshly ground
black pepper
3 bunches watercress
cream
method
1. Melt the butter in a large saucepan, add the onion and cook, stirring, until transparent.
2. Add the potatoes, stock and seasoning.
3. Bring to the boil, then simmer until potatoes can be mashed with a fork.
4. Wash watercress and discard tough stalks and yellow leaves.
5. Reserve a few sprigs for garnish, roughly chop the rest and add to the soup. Continue cooking for 2 minutes.
6. Allow the soup to cool slightly, then blend in a liquidizer.
7. Allow to cool completely. Taste and adjust seasoning.
8. Chill and serve with reserved sprigs of watercress and a swirl of cream.
2. Add the potatoes, stock and seasoning.
3. Bring to the boil, then simmer until potatoes can be mashed with a fork.
4. Wash watercress and discard tough stalks and yellow leaves.
5. Reserve a few sprigs for garnish, roughly chop the rest and add to the soup. Continue cooking for 2 minutes.
6. Allow the soup to cool slightly, then blend in a liquidizer.
7. Allow to cool completely. Taste and adjust seasoning.
8. Chill and serve with reserved sprigs of watercress and a swirl of cream.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
