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Watercress And Potato Soup

Diabetic.Foodie's picture
Ingredients
  Shallots 2 , finely diced
  Thyme sprig 1
  Unsalted butter 25 Gram
  Watercress 2 Bunch (200 gm), leaves and stalks separated
  Floury potatoes 325 Gram, diced
  Vegetable stock/Chicken stock 1 1⁄4 Liter, boiling
  Low fat yogurt 4 Tablespoon
  Freshly ground black pepper To Taste
Directions

In a pan, cook the shallots and thyme gently in the butter until softened but not coloured.
Tie the watercress stalks together with string, then put in the pan.
Add potatoes and stir to combine.
Add the boiling stock and cook aggressively until the potatoes are soft.
Remove the watercress stalks and discard.
Add half the watercress leaves, cook for a further minute, then liquidise in a blender.
Pass the pureed soup through a fine sieve.
Whisk in the yogurt and the remaining watercress leaves.
Heat through and season with black pepper before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Watercress
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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