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Watercress and Potato Soup

1 tablespoon olive oil
1 medium onion, chopped
2 sticks of celery, chopped
3 cloves of garlic, chopped
1 large potato, or 2 medium potatoes, chopped
4 cups (1 litre) of vegetable stock
250 gms watercress, stalks and all, washed and lightly dried
Salt and pepper to taste
Dollop of creme fraiche or Greek yoghurt, to serve

Method:


Place the oil in a heavy pot on a gentle heat. Add the onion and celery and sweat for about five minutes, not letting the onion colour too much.


Add the garlic and sauté for a minute. Add the potatoes to the pot, and stir for another two minutes.


Add the vegetable stock and bring it to a boil. Turn down the heat, and let it simmer for 10 - 15 minutes, or until the potatoes are tender.


Season with a little salt.


Add the watercress, stalks and all, and cook for about 3 - 4 minutes.


Transfer to a blender, and blend the soup until smooth and creamy. Alternatively, you can use a hand blender to blend it in the pot. Taste and adjust the seasoning, adding a little more salt if necessary, and a good grind of black pepper.


Place back on the heat, and heat gently until piping hot. Ladle into bowls and serve with a dollop of creme fraiche or greek yoghurt, swirling it gently into the soup. Serve with crusty bread.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise
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