Watercress Soup
Ingredients
- 1 lb potatoes
- 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
Instructions
- Peel and cut potatoes into small pieces.
- Boil in the stock until well cooked.
- Rinse the watercress thoroughly and chop it all, including the stalks, finely but keep a few leaves for garnish.
- Add to the potatoes and increase heat for 3 minutes.
- Season with salt and pepper and strain the soup through a Mouli-Legume.
- Re-heat but do not boil.
- Just before serving carefully stir in the cream, sprinkle with the parsley and garnish with the watercress leaves.
Calories: 83 kcal
Carbohydrates: 15 g
Protein: 2 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 559 mg
Potassium: 327 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 436 IU
Vitamin C: 16 mg
Calcium: 14 mg
Iron: 1 mg