February 12, 2019


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


  • 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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