Watercress Soup And Parmesan Crisps
From gourmetana 15 years agoIngredients
- For the Parmesan crisps: shopping list
- 4 oz freshly grated parmesan cheese shopping list
- 1/2 tsp poppy seeds shopping list
- For the soup: shopping list
- 9 oz watercress shopping list
- 3 oz butter shopping list
- 1 onion, finely chopped shopping list
- 1 1/2 lb potatoes cut into small pieces shopping list
- 1 1/2 pints milk shopping list
- 1 1/2 pints vegetable stock shopping list
- 1 1/2 cup low fat cream shopping list
How to make it
- To make the Parmesan crisps, preheat the oven and line two baking sheets with baking parchment. Put heaped tablespoons of Parmesan on the sheets and spread each one slightly. Sprinkle with poppy seeds and bake for 5-10 minutes until golden. Leave on the tray for 2-3 min to firm up and then transfer to a cooking rack.
- To make the soup, trim the watercress and throw away the coarse stalks. Reserve a few sprigs to garnish and roughly chop the rest. Melt the butter in a large pan, add the onion and cook gently for 8-10 min until soft. Add the potatoes and cook for 1 min, then pour the milk and stock and bring to boil. Reduce heat and cook for 15-20 min until tender.
- Take off the heat. Stir in the watercress, blend in batches until smooth and pour into a clean pan. Add the cream and season with salt and pepper.
- Heat through and serve garnished with the reserved watercress sprigs and Parmisan crisps on the side.
People Who Like This Dish 4
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The Rating
Reviewed by 2 people-
awesome very creamy and prety soup ana thank you
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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