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Watercress Cream Soup

chef.tim.lee's picture
Ingredients
  Watercress 2 Bunch (200 gm), de-stalked and chopped, reserve 4 sprigs for garnish
  Whites of leeks 1 Pound (3 In Number, Approximately 450 Grams)
  Potatoes 2 Medium, peeled and chopped
  Butter 2 Ounce (50 Grams)
  Light chicken stock/Water 1 1⁄2 Pint (850 Milliliter)
  Double cream 1⁄4 Pint (150 Milliliter)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1 In a thick-based saucepan, melt the butter.
2 Add in the leeks, potato and watercress and stir to coat with the melted butter.
3 Add in salt.
4 Cover with a lid and let the vegetables sweat for about 20 minutes, stirring the mixture about halfway through.
5 Add in the stock (or water), and bring to simmering point.
6 Simmer, covered, for another 10 to 15 minutes or until the vegetables are quite tender.
7 Remove from the heat and allow to cool.
8 Liquidise the soup.
9 Return the soup to the saucepan, and stir in the cream.
10 Season to taste re-heating gently.

SERVING
11 Garnish each bowl with a sprig of watercress and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Watercress
Cook Time: 
50 Minutes
Servings: 
4

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