Creamy WatercressPrep.Time: 10-15 min
Cook.Time: 25-30 min
2 Cloves Garlic
100ml/3.5floz Single Cream
500ml/1pt Hot Water
2 Vegetable Stock Cubes
2 Tbsp Olive Oil
MethodPeel 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.
You can use chicken stock cubes instead of the vegetable stock cubes for added flavour.
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