Watercress soup

    watercress soup
    watercress soup
    watercress soup

    Watercress soup

    April 25, 2016


    1 tbsp olive oil

    1 small onion, chopped

    1 small stick celery

    350 g potato, peeled and diced

    600 ml chicken or vegetable stock

    85 g watercress

    150 ml milk

    pinch of nutmeg

    squeeze of lemon juice

    salt and freshly ground black pepper


    1Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden.

    2Stir in the potato and stock and bring to the boil.

    3Cover and simmer for 10 mins or until the potato is tender.

    4Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted.

    5Transfer the soup to a food processor and blitz until smooth.

    6Return the soup to the rinsed out pan add the milk, nutmeg, lemon juice and seasoning to taste.

    7Gently reheat until piping hot and serve with crusty bread.


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