Watercress soup
Serves 4
Easy
Prep:
Cook:
This recipe was submitted by Good Food member mustardcomms and has not been tested by our team.
Skip to ingredients
Units:
- 15ml/1 tbsp olive oil
- 1 small onionchopped
- 1 small celery stick
- 350g/12oz potatoespeeled and diced
- 600ml/1 pint chicken or vegetable stock
- 3 (85g) bags watercress
- 150ml/¼ pint milk
- pinch of nutmeg
- squeeze of lemon juice
- Salt and freshly ground black pepper
Method
step 1
Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
step 2
Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth. Return the soup to the rinsed out pan and add the milk, nutmeg, lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.
