Creamy Watercress And Leek Soup Recipe
Ingredients
| Watercress | 1/2 Bunch (100gm) | |
| Cream envelope | 1 | |
| Water | 1 Cup (16 tbs) | |
| Light cream | 2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) |
Directions
1. Wash and dry watercress; remove leaves. (You should have about 1 cup.)
2. Blend soup mix with water in a small saucepan; bring to boiling; simmer 5 minutes.
3. Combine with watercress, cream and milk in an electric-blender container; cover. Whirl at high speed 1 minute, or until creamy-smooth. (Or chop leaves fine, then stir into remaining ingredients in a large bowl.) Cover; chill until serving time.
4. Pour into stemmed glasses or cups. Garnish with a few additional sprigs of watercress, if you wish.
2. Blend soup mix with water in a small saucepan; bring to boiling; simmer 5 minutes.
3. Combine with watercress, cream and milk in an electric-blender container; cover. Whirl at high speed 1 minute, or until creamy-smooth. (Or chop leaves fine, then stir into remaining ingredients in a large bowl.) Cover; chill until serving time.
4. Pour into stemmed glasses or cups. Garnish with a few additional sprigs of watercress, if you wish.
Chef
