WATERCRESS SOUP
Watercress is packed with vitamins and minerals and has the added advantage of always being in season. With its vivid green appearance and its peppery flavour, this soup makes an elegant starter. This is a recipe I´ve seen not long ago in GH magazine, and I wanted to give it a try.
WATERCRESS SOUP
INGREDIENTS - SERVES 6
50g butter
1 large potato, about 300g, roughly chopped
1 large onion, roughly chopped
450ml chicken stock
200g watercress, chopped
500ml milk
Single cream, to garnish
METHOD
Melt the butter in a large pan. Stir in the potato and onion. Cover and cook over low heat for 15 min, stirring occasionally. Pour in the stock and bring to the boil over a high heat. Season, cover and lower the heat. Simmer for 10min. or until the potatoes are very tender.
Chop the watercress. Remove the pan from heat and add them into the pan. Carefully whiz the soup in a blender until completely smooth.
Return the soup to the pan and stir in the milk. To serve, divide the soup among six bowls and garnish each with a drizzle of cream.
DONE!
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