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Recipes

Watercress soup

Watercress soup

This is a simple, hassel-free, flavourful soup. Serve as is, or with herb croutons.

Ingredients

  • 4 Tbsp butter
  • 1 medium onion, chopped 
  • 1 celery stick, chopped 
  • Salt and pepper, to taste
  • 2 cups chicken stock
  • 1½ cups potatoes, roughly diced
  • 1 large pack watercress
  • ½ cup cold milk
  • Nutmeg, grated

Method

  1. 1

    Place butter, onion, celery, salt, pepper and 4 Tbsp water in a casserole on medium heat. Steam for 5-6 minutes to sweat vegetables, without browing.

  2. 2

    Add stock and potatoes. Bring to a boil.

  3. 3

    Wash watercress and cut off tough stems to add to soup. Set aside tender sections.  

  4. 4

    Reduce heat and cook until potatoes become tender, about 35 minutes. Remove casserole from heat and pour in cold milk.

  5. 5

    Set aside 2-3 nice cress branches for later use. Chop remaining watercress and add to soup. Reduce to a purée using an immersion blender.

  6. 6

    Reheat soup, without boiling and serve immediately.

  7. 7

    Serve garnished with watercress leaves, a knob of butter and a sprinkling of nutmeg.

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