Soup Recepies: Cream of Watercress Soup
Soup Recepies: Cream of Watercress Soup
Cream of Watercress Soup |
Preparation time
10 minutes
Cooking time
10 minutes
Serves 6
Calories
225 per portion
You will need
1onion,
chopped 2 cloves,
garlic,
crushed 50g/2 oz butter or margarine
50g/ 2 oz plain flour
600ml/ 1 pint chicken stock
600ml/1 pint milk
2 bunches of watercress,
trimmed and chopped salt and pepper,
1/4 teaspoon grated nutmeg
Juice of 1/2 lemon
150ml /1/4 pint single cream
watercress springs to garnish
Fry the garlic and onion in the butter or margarine until softened
in a saucepan.
Reduce the heat and stir in the flour.
Gradually add the stock and milk, stirring all the time .
Stir in the watercress, salt and pepper, nutmeg and lemon juice.
Simmer gently for 5 minutes.
Lessen the heat, then stir in the single cream.
Reheat without boiling.
Pour the soup into individual soup bowls and garnish each serving with a sprig of watercress .
Cook's Tip
To quickly chop watercress ,trim off the stalks and place the leaves in a food processor.
Pulse the blades on and off for 1 minute.
Remember to utilize your food processor for chopping the onion too.
French Onion Soup
Tomato and Orange soup
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