WATERCRESS AND POTATO SOUP
| Published: 1st April 2007 14:52 |
INGREDIENTS
2 Bunches of watercress, washed.
25gms(1 oz) Butter
1 onion, peeled and chopped
1 large potato, peeled and chopped
1 bay leaf
400ml(14 fluid ounces) each of milk and vegetable stock
150ml(5 fluid ounces) single cream
Salt and black pepper.
METHOD
Coarsely chop the watercress, keeping a few sprigs for garnish.
Melt the butter and saute the onion, potato and watercress for 5 minutes.
Add milk, vegetable stock and bay leaf and bring to the boil. Cover and simmer for 10 - 15 minutes.
Liquidize or sieve, season, add half the cream and re-heat gently.
Serve hot or cold garnished with a swirl of the remaining cream and watercress.
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