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Creamy Watercress

Creamy Watercress

 Prep.Time: 10-15 min
 Cook.Time: 25-30 min
 Difficulty: Easy
 Serves: 4

Tools

 Large Saucepan
 Sharp Knife
 Chopping Board
 Vegetable Peeler
 Vegetable Peeler
 Hand Blender
 Wooden Spoon

Ingredients

 250g/10oz Watercress
 225g/9oz Potatoes
 1 Onion
 2 Cloves Garlic
 100ml/3.5floz Single Cream
 400ml/14floz Milk
 500ml/1pt Hot Water
 2 Vegetable Stock Cubes
 2 Tbsp Olive Oil
 Black Pepper


Method

Peel and finely chop onion.
Fry onion gently in olive oil until soft.
Peel and finely chop garlic, add to the onions when they have softened.
Peel and dice potatoes to approximately 1cm / ½”.
Add potatoes to saucepan and cook gently for a few minutes.
Add stock cubes and enough hot water to cover the potatoes.
Simmer until potatoes have softened.
Mash potatoes in the saucepan.
Add remaining hot water, milk and watercress and season well.
Leave to simmer for 10 minutes.
Blend using a hand blender then add half of the cream.
Stir well and reheat gently.
Pour into warmed bowls and add a swirl of the remaining cream.
Serve immediately with crusty rolls.


 lightbulb
 You can use chicken stock cubes instead of the vegetable stock cubes for added flavour.



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