Easy watercress soup

Easy watercress soup

By
From
The Frugal Cook
Photographer
Mike Cooper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. You will need one large or two smaller bunches of watercress. Wash thoroughly, chop off the stalks and roughly chop the leaves. Set both stalks and leaves to one side. Heat a saucepan or casserole and add 2 tablespoons of olive oil and 15g of butter. Add a medium to large chopped onion (or half a bunch of spring onions, trimmed and sliced) and cook for 3-4 minutes then add a finely sliced medium-sized potato, stir, cover the pan and cook on a low heat for another five minutes or so. Add the watercress stalks and 600ml of chicken or vegetable stock, bring to the boil and cook until the potatoes are almost tender (about 10 minutes). Add the chopped watercress leaves, bring back to the boil, cook for a couple of minutes then take off the heat and cool slightly. Pass the soup in batches through a liquidiser until smooth then return to the pan and reheat gently without boiling. You can add a little milk or cream at this stage if you want a creamier texture. Season to taste with salt, pepper and a squeeze of lemon juice.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again