Watercress And Potato Soup
|Watercress||1 Bunch (100 gm)|
|Black pepper||1 , freshly ground|
|Onion||1 , finely chopped|
|Stalk celery||1 , chopped|
|Potato||2 Medium, peeled and cut into small pieces|
|Chicken broth||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Wash the watercress.
Reserve 1/2 cup of the leaves and chop the remaining leaves and stems into small pieces.
Using the highest setting throughout this recipe, heat the butter in a 2-quart glass or ceramic casserole for 20 seconds.
Add the onion and celery and cook uncovered for 2 minutes.
Add the watercress, potatoes, chicken broth, lemon juice, salt, and pepper.
Cover and cook for 15 minutes.
Puree these ingredients in the blender and return to the pan.
Add the cream and heat for 2 minutes, until very hot.
Add the reserved watercress leaves and serve hot or cold.