Watercress Soup
Serves 6
- 2 tbsp butter
- 1 onion, finely chopped
- 2 potatoes, coarsely chopped
- 1 bunch watercress, tough stalks removed
- 3 2/3 cups (900 ml) chicken or vegetable stock
- 1 1/4 cups (300 ml) milk
- 1 bay leaf
- salt and black pepper
- heavy cream to garnish
STEPS :
- Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally,
for a few minutes, until soft but not browned.
- Add the potatoes and the watercress to the saucepan and cook for about 5 minutes,
until the watercress is wilted.
- Pour in the chicken or vegetable stock and milk and add the bay leaf and salt and
pepper to taste.
- Bring the mixture to a boil, cover, and then simmer very gently for 15 minutes or
until the potatoes are tender.
- Remove the bay leaf and discard. Puree the soup in a food processor or blender until
smooth. Return the soup to the rinsed-out pan, reheat, then taste for seasoning.
- Serve immediately, garnished with a little heavy cream.
* * * Cook's know-how * * *
Watercress is a member of the mustard family and has a distinctive peppery flavor.
Watercress soup is delicious served chilled in summer. After pureeing, pour the
soup into a large bowl, then cover, cool, and chill for at least 3 hours. Taste
for seasoning before serving.
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