Watercress Cream Soup Recipe
Ingredients
| Watercress - 2 bunches , de-stalked and chopped. Reserve 4 sprigs for garnishing | ||
| Medium potatoes - 2 , peeled and chopped | ||
| Butter | 2 Ounce (The white parts of large leeks - 3, approximately 1 lb (450 g), washed and chopped) | |
| Chicken stock | 1 1/2 Pint (The white parts of large leeks - 3, approximately 1 lb (450 g), washed and chopped) | |
| Double cream | 1/4 Pint (The white parts of large leeks - 3, approximately 1 lb (450 g), washed and chopped) | |
| Salt | To Taste (The white parts of large leeks - 3, approximately 1 lb (450 g), washed and chopped) | |
| Black pepper | 1 To taste (The white parts of large leeks - 3, approximately 1 lb (450 g), washed and chopped) | |
Directions
MAKING
1 In a thick-based saucepan, melt the butter.
2 Add in the leeks, potato and watercress and stir to coat with the melted butter.
3 Add in salt.
4 Cover with a lid and let the vegetables sweat for about 20 minutes, stirring the mixture about halfway through.
5 Add in the stock (or water), and bring to simmering point.
6 Simmer, covered, for another 10 to 15 minutes or until the vegetables are quite tender.
7 Remove from the heat and allow to cool.
8 Liquidise the soup.
9 Return the soup to the saucepan, and stir in the cream.
10 Season to taste re-heating gently.
SERVING
11 Garnish each bowl with a sprig of watercress and serve.
1 In a thick-based saucepan, melt the butter.
2 Add in the leeks, potato and watercress and stir to coat with the melted butter.
3 Add in salt.
4 Cover with a lid and let the vegetables sweat for about 20 minutes, stirring the mixture about halfway through.
5 Add in the stock (or water), and bring to simmering point.
6 Simmer, covered, for another 10 to 15 minutes or until the vegetables are quite tender.
7 Remove from the heat and allow to cool.
8 Liquidise the soup.
9 Return the soup to the saucepan, and stir in the cream.
10 Season to taste re-heating gently.
SERVING
11 Garnish each bowl with a sprig of watercress and serve.
Chef
