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Watercress Soup

Watercress Soup

A  peppery and creamy Watercress Soup from the Dairy Book of Home Cookery.

Watercress Soup

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.

  1. Avatar
    • Robert Williams
    • April 3, 2019
    Reply

    Now that does look like a rather refreshingly different soup! Must try it out!

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