Tuesday, November 27, 2012

Watercress Soup Recipe: Comfort Soup Lunch Dinner

Watercress Soup Recipe:

Makes 3 bowls of soup – approx 100 kcal


1 small onion, finely chopped
2 pints of chicken or vegetable stock
2 small potatoes, diced
1 1/2 of watercress (hopefully from our Heirloom Seeds).
A pinch of salt and freshly milled black pepper

In a large saucepan heat the onions in two or three tablespoons of stock or water. Add the rest of the stock potatoes together with the seasoning in the pan.

Bring to the boil and simmer until the potatoes are soft. Add the watercress, and stir for about 3 minutes. Remove from the heat and blend in a liquidizer.

The soup is delicious, served either hot or chilled.

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