A fresh peppery flavour makes Watercress Soup ideal to serve as an elegant starter or together with fresh Walnut Bread Rolls for a warming lunch or supper.
Recipe provided by Fiona at Recipes2share.com
- Serves 6
- Cooking Time mins
- Preparation Time mins
- 2 bunches of watercress
- 1 onion, roughly chopped
- 1 potato (about 120g), halved lengthways and finely sliced
- Olive oil 600ml
- Vegetable stock
- 200ml cream
- Salt and freshly ground black pepper
1. Before removing any twine from the watercress, roughly cut away the fibrous stems and discard. Rinse, drain and reserve the tender leafy parts.
2. Heat the olive oil in a large saucepan and gently sweat the onion until transparent and soft. Add the finely sliced potato, stirring over the heat for another 2-3 minutes. Pour in the vegetable stock, bring to a simmer then cover, reducing to a medium heat and cook until the potato is tender - about 6 minutes.
3. Add all the watercress to the saucepan at once- don't worry, it will quickly wilt and reduce in volume. Cover and continue to simmer for 10-12 minutes until the vegetables are soft.
4. Using a liquidiser blend until smooth then return to the saucepan. Add the cream and season to taste. Re-heat then serve piping hot with a swirl of creme fraiche and a sprinkle of cracked black pepper.
Recipe provided by Fiona