Watercress Soup
This soup is simple, peppery, and creamy – and watercress is a great source of vitamin A, C and iron! Make this lovely Watercress Soup from The Dairy Book of Home Cookery and just add fresh crusty bread.
Ingredients
2 x 75g bags of watercress, chopped
1 onion, peeled and chopped
1 potato (about 175g/6oz), peeled and diced 25g (1oz) butter
450ml (¾ pint) milk
300ml (½ pint) chicken stock
Salt and freshly ground black pepper
4 tbsp double cream to serve (optional)
Instructions
1
In a saucepan fry vegetables gently in butter for 5 minutes without browning.
2
Add milk and stock. Bring to the boil, stirring continuously, cover and simmer for 10–15 minutes.
3
Liquidise and return to pan. Season to taste and reheat.
4
Ladle into warm bowls and whirl with cream if using.
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Now that does look like a rather refreshingly different soup! Must try it out!