How to prepare Watercress soup recipes
INGREDIENTS (Nutrition)
• 2 tablespoons vegetable oil
• 1 potato - peeled and cubed
• 1 onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups chicken stock
• 2 1/2 cups milk
• 1 1/2 pounds watercress, large stems removed
• 1/4 cup whipped heavy cream (optional)
• 1/2 cup watercress leaves for garnish
1. Heat the oil in a large saucepan over medium high heat. Add the
potato and onion, stirring to coat with the oil. Season with salt
and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
2. 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.
Stir in the watercress and simmer, uncovered, for 4 to 5 minutes,
or until watercress is just cooked.
3. In small batches, transfer the soup to a blender or food processor
and puree until smooth. Return the soup to the pot, season to taste,
and ladle into individual bowls. (Note: Place in refrigerator if not
serving at this point.)
4. Top each serving with a dollop of whipped cream, if desired and
garnish with watercress leaves.
Your Watercress soup recipes is ready now
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