Watercress Soup

4 servings

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Watercress Soup Ingredients

1 bn Watercress.	2 tb Groundnut oil.
500 g Potatoes.	20 cl Double cream; (or creme
1 l Water.	Salt; pepper.

Instructions for Watercress Soup

1 Remove the roots and any dead leaves from the cress, wash it thoroughly. Peel and wash the potatoes, cut them in four. 2 Cook the cress in an oiled saucepan over a low heat. When the leaves have dissolved, add the water. Season. Add the potatoes, cover the pan and simmer for 20 minutes. 3 Blend the soup in a liquidizer. Add the pot of cream, stir and serve immediately. Cress originated in the Middle-East, and grew wild in France as early as the 14th century. At that time it was only used for medicinal purposes. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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