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.

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