Watercress And Potato Soup Recipe
Ingredients
1 bunch watercress
2 tablespoons butter
1 onion, finely chopped
1 stalk celery, chopped
2 medium-size potatoes peeled and cut into small pieces
3 cups chicken broth
1 tablespoon lemon juice.
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup heavy cream
Directions
Wash the watercress.
Reserve 1/2 cup of the leaves and chop the remaining leaves and stems into small pieces.
Using the highest setting throughout this recipe, heat the butter in a 2-quart glass or ceramic casserole for 20 seconds.
Add the onion and celery and cook uncovered for 2 minutes.
Add the watercress, potatoes, chicken broth, lemon juice, salt, and pepper.
Cover and cook for 15 minutes.
Puree these ingredients in the blender and return to the pan.
Add the cream and heat for 2 minutes, until very hot.
Add the reserved watercress leaves and serve hot or cold.
Reserve 1/2 cup of the leaves and chop the remaining leaves and stems into small pieces.
Using the highest setting throughout this recipe, heat the butter in a 2-quart glass or ceramic casserole for 20 seconds.
Add the onion and celery and cook uncovered for 2 minutes.
Add the watercress, potatoes, chicken broth, lemon juice, salt, and pepper.
Cover and cook for 15 minutes.
Puree these ingredients in the blender and return to the pan.
Add the cream and heat for 2 minutes, until very hot.
Add the reserved watercress leaves and serve hot or cold.
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