Watercress and Potato Soup

Watercress

I made this using the remains of the bunch of watercress used in the Very Cheesy Scones. Most of it remained, particularly the thick stalks.

For 2:

  • 1 tbsp oil
  • 1/2 onion (chopped)
  • 1 medium-sized potato (peeled and thinly sliced)
  • 600ml water
  • 1 level tsp vegetable stock powder
  • watercress (well washed and roughly chopped (if not chopped it will twist itself round the spindle of a blender)
  • 2 tbsp double cream
  • squeeze of lemon juice
  • freshly ground black pepper to taste

Heat the oil in a medium sized saucepan and gently cook the onion for about 5 minutes. Add the sliced potatoes. mix with the onion and add the water and stock powder. Stir and bring to the boil and then simmer for about 10 minutes (or until the potato can be pierced with a fork).

Add the watercress, bring back to the boil and simmer for about 4 minutes.

Remove from the heat and blend (use a hand blender or liquidiser). Add the cream and heat the soup until it just boils, stirring all the time. Remove from the heat add the lemon juice and pepper, and serve.

I added croutons to the soup in the photo.

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One thought on “Watercress and Potato Soup

  1. Pingback: My Meal Plan Monday 16 to Friday 20 September | cookingacontinuum

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