watercress soup
From xerxes 15 years ago
- 30 minutes to make
- Serves 4
Here, the watercress is added at the last minute preserving all the vitamins and color
Ingredients
- 2 bunches of washed watercress shopping list
- 1 1/2 oz butter shopping list
- 2 shallots, finely chopped shopping list
- 2 medium sized floury potatoes, such as King Edwards or white potatoes, peeled and diced shopping list
- 4 cups vegetable stock shopping list
- salt and pepper to taste shopping list
- ground or grated nutmeg, to garnish shopping list
- 1 cup creme fraiche shopping list
How to make it
- separate the leaves of the watercress from the stalks.
- chop up the stalks, put to one side
- melt the butter in a frypan and add the shallots. Cook till they are just carmelised, about 5-7 minutes.
- add the potatoes, watercress stalks, and vegetable stock and bring to the boil
- reduce heat, cover and simmer for about 15 minutes until potatoes are soft.
- add the watercress leaves and stir to heat through. Remove from heat,
- Pulse the soup in a blender 10-15 seconds, or use a hand-held mixer.
- reheat the soup and season with salt and pepper
- serve in would with a dollop of creme fraiche spooned on top
People Who Like This Dish 2
- adanddfanatic Nowhere, Us
- peetabear Mid-hudson Valley, NY
- bluewaterandsand GAFFNEY, SC
- quaziefly ALL POINTS
- xerxes Wheat Ridge, CO
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The Rating
Reviewed by 3 people-
I love this delicious soup!
bluewaterandsand
in GAFFNEY loved it
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this sounds wonderful... like the addition of the watercress at the end... a nice peppery flavor... ^5
peetabear
in mid-hudson valley loved it
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