Tuesday, April 20, 2010

#76 Watercress Soup

Watercress Soup

To serve 4
3 tbsp oil
1 onion, chopped
300g potatoes, peeled and chopped
1 packet of watercress, washed
1.5l chicken stock
black pepper
4 tbsp yoghurt (or sour cream, if you prefer)

Heat the oil in a deep pan, add the onion and sauté for 5 minutes.
Add the potatoes and chicken stock, season with salt and pepper and bring to the boil. Cook for 10 minutes.
Add the watercress and cook for another 5 minutes.
Take the soup off the heat and allow it to cool.
Transfer into a liquidizer and process until smooth.
Check the seasoning and thickness of the soup and add more salt and water if needed.
Reheat gently and serve with yoghurt.

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