Watercress Soup The Best Recipes

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Watercress Soup

"A pleasant, semi-creamy soup with the quality, peppery flavor of clean watercress. This pureed soup will titillate your taste buds."

Ingredients :

2 tablespoons vegetable oil
1 potato - peeled and cubed
1 onion, chopped
1/four teaspoon salt
1/4 teaspoon floor black pepper
2 1/2 cups chook inventory
2 1/2 cups milk
1 1/2 kilos watercress, massive stems eliminated
1/4 cup whipped heavy cream (non-compulsory)
1/2 cup watercress leaves for garnish

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

Heat the oil in a big saucepan over medium excessive heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce warmth to medium, cover and warmth for 5 mins.
Pour in the chook inventory and the milk, deliver simply to a boil, reduce warmness to low and simmer for 10 minutes, or until potatoes are soft. Stir inside the watercress and simmer, exposed, for four to 5 minutes, or till watercress is simply cooked.
In small batches, transfer the soup to a blender or food processor and puree till smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if no longer serving at this factor.)
Top each serving with a dollop of whipped cream, if favored and garnish with watercress leaves.

Notes :

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