Ingredient:
30 g (1 oz) butter
1 onion, finely chopped
2 potatoes, coarsely chopped
125 g (4 oz) watercress, tough stalks removed
900 ml (1 ½ pints) vegetable or chicken stock
300 ml (1/2 pint) milk
1 bay leaf
Salt and black pepper
Single cream, to garnish (optional)
Method:
Melt the butter in a large saucepan, add the onion, and cook gently, stirring form time to time, for a few minutes until soft but not coloured.
Add the potatoes and the watercress to the saucepan and cook for about 5 minutes until the watercress is wilted.
Pour in the chicken or vegetable stock and milk, add the bay leaf, and season with salt and pepper.
Bring the mixture to a boil, cover, and simmer very gently for 15 minutes or until the potatoes are tender.
Remove the bay leaf and discard. Puree the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, reheat, then taste for seasoning.
Serve hot, garnishing each bowl with a little single cream if you like.
30 g (1 oz) butter
1 onion, finely chopped
2 potatoes, coarsely chopped
125 g (4 oz) watercress, tough stalks removed
900 ml (1 ½ pints) vegetable or chicken stock
300 ml (1/2 pint) milk
1 bay leaf
Salt and black pepper
Single cream, to garnish (optional)
Method:
Melt the butter in a large saucepan, add the onion, and cook gently, stirring form time to time, for a few minutes until soft but not coloured.
Add the potatoes and the watercress to the saucepan and cook for about 5 minutes until the watercress is wilted.
Pour in the chicken or vegetable stock and milk, add the bay leaf, and season with salt and pepper.
Bring the mixture to a boil, cover, and simmer very gently for 15 minutes or until the potatoes are tender.
Remove the bay leaf and discard. Puree the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, reheat, then taste for seasoning.
Serve hot, garnishing each bowl with a little single cream if you like.
