Cream of Watercress Soup
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack, Soup, Starter |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Casual Party, Easter, Formal Party, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A classic soup that is filling and full of vitamins; this soup is lovely when served with cheese scones as a change to the usual bread, and can be taken on a summer picnic in a flask – perfect for those wet British summers!
Ingredients
- 25g salted butter
- 2 shallots, peeled and finely diced
- 250g peeled and finely diced potatoes
- 600ml vegetable stock
- Fresh watercress, total weight between 150g and 180g, roughly chopped
- 50ml single cream
- Salt and white pepper
Note
A classic soup that is filling and full of vitamins; this soup is lovely when served with cheese scones as a change to the usual bread, and can be taken on a summer picnic in a flask – perfect for those wet British summers!
Directions
| Step 1 | Put the butter into a large saucepan and melt over a medium heat, then add the shallots and cook gently for they are soft but not brown. |
| Step 2 | Add the vegetable stock and diced potatoes, put a lid on the saucepan and continue to cook over a low heat for about 15 minutes, or until the potatoes are soft. |
| Step 3 | Add the chopped watercress and cook for a few minutes with the potato mixture, before liquidising the soup with a hand-held immersion blender or in a food processor blender. |
| Step 4 | Add the cream and re-heat for 2 to 3 minutes, making sure the soup does not boil. Season to taste with the salt and pepper and serve in warmed bowls immediately. |
