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Watercress Soup

Ingredients
  Watercress 3 1⁄2 Ounce, finely chopped (1 bunch)
  Celery stalks 1 , finely chopped
  Single cream 1⁄2 Pint
  Lemon 1 , rinded and finely grated
  Milk 1⁄2 Pint
  Chicken stock 3⁄4 Pint
  Butter 1 Tablespoon
  Flour 2 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
Directions

GETTING READY
1) In a saucepan, place together the watercress, celery, cream, lemon rind and milk.
2) Heat the celery mixture, just below boiling point.
3) Take away from the heat and blend in the stock.

MAKING
4) In a bowl mix together the butter and flour together.
5) Add the flour mixture into the soup in small pieces.
6) Return to the heat and cook for 2 to 3 minutes or until the soup is thick and smooth, stirring constantly.
7) Season to taste and simmer for 2 minutes more.
8) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
9) Seal, label, and freeze the container.

SERVING
10) Serve hot garnished with chopped parsley if desired.
11 If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
12) Serve as mentioned in 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Watercress
Interest: 
Quick, Healthy
Cook Time: 
15 Minutes
Servings: 
4

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