Watercress Soup
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
43
Spice
37
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Heat the oil in a large saucepan over medium high heat
2
Add the potato and onion, stirring to coat with the oil
3
Season with salt and pepper to taste
4
Reduce heat to medium, cover and heat for 5 minutes
5
Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender
6
Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked
7
In small batches, transfer the soup to a blender or food processor and puree until smooth
8
Return the soup to the pot, season to taste, and ladle into individual bowls
9
(Note: Place in refrigerator if not serving at this point
10
) Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves