You are here

Watercress And Potato Soup

Gadget.Cook's picture
Ingredients
  Watercress 1 Bunch (100 gm)
  Black pepper 1 , freshly ground
  Butter 2 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Servings: 
6

Rate It

Your rating: None
4.123075
Average: 4.1 (13 votes)