Ingredients:
Potatoes - 375 gms (cut into chunks)
Watercress - 50 gms (Washed)
vegetable stock - 450 ml
Freshly grated nutmeg
Salt and pepper
Single cream or milk- 75 ml
Method:
Potatoes - 375 gms (cut into chunks)
Watercress - 50 gms (Washed)
vegetable stock - 450 ml
Freshly grated nutmeg
Salt and pepper
Single cream or milk- 75 ml
Method:
- Put the potato chunks in a saucepan with the stock and bring to the boil.
- Pull of the leaves of watercress and set aside.
- Add the stalks to the saucepan and simmer until the potatoes are tender, about 20 minutes.
- Pour the cooked contents in the liquidizer and blend until smooth, then return to the pan.
- Chop the watercress leaves finely and add to the soup.
- Season to taste with nutmeg and pepper.
- Add the cream or milk, heat through and serve hot.
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