Potage au Cresson (French Watercress Soup)
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 1.3 lb potatoes diced
- 10 1/2 oz watercress chopped
- 100 ml water
- 2 pint chicken or vegetable stock
- sea salt
- freshly ground black pepper
- a pinch of freshly grated nutmeg
Instructions
- Heat the olive oil in a saucepan and cook the onion and potato over a medium-low heat for 20 minutes. Add the watercress (keep a little back to use for garnish) and water and cook for 5 minutes until the watercress wilts.
- Add the stock, seasoning and nutmeg, bring to the boil and gently simmer for 15 minutes.
- Blend with a hand-held blender until smooth. Check the seasoning, scatter with the reserved watercress and serve at once.
Calories: 138 kcal
Carbohydrates: 22 g
Protein: 3 g
Fat: 5g
Saturated Fat: 1 g
Sodium: 659 mg
Potassium: 604 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 1921 IU
Vitamin C: 42 mg
Calcium: 76 mg
Iron: 1 mg