Home Monthly Munch Fresh Watercress Soup
Fresh Watercress Soup PDF Print E-mail

INGREDIENTS ( To serve 4)

 

2 to 3           Bunches of fresh watercress

1                 Small onion

1 lb              Potatoes

1 pint           Chicken or Vegetable stock

½ pint          Semi skimmed or whole milk

¼ teaspoon   Ground nutmeg

1 tablespoon  Lemon Juice

1 tablespoon  Natural yoghurt

Salt and freshly ground pepper

 

Method

(1)    Chop the onion and dice the potatoes

(2)    Place the potatoes and onions in a large saucepan with the stock, milk and nutmeg

(3)    Bring to the boil and reduce the heat

(4)    Cover and simmer for 15 to 20 minutes until the potatoes are tender

(5)    Pick over and wash the the watercress (Keep a couple of nice sprigs for garnishing later)

(6)    Add the watercress and the lemon juice to the saucepan, remove from the heat immediately and allow to cool a little

(7)    Puree the mixture in a liquidiser until smooth.

(8)    Return the smooth mixture to the saucepan

(9)    Reheat gently and season to taste

(10)  Serve the soup into bowls

(11)  Carefully swirl a little yoghurt  into the centre of each bowl and garnish with the watercress leaves saved earlier.

 

The peppery flavour of watercress lends itself well to soups and is delicious served hot or ice cold.

Watercress is very perishable, so buy it no more than a day before you intend to use it. Keep it wet but do not keep it in the fridge as it tends to go yellow and unappetising.  Pick off any roots and damaged leaves.  The potatoes do not need to be peeled if their skins are good.  You will need a liqidiser.  The watercress from my home county (Hampshire) is famous for being as good as you can get and most good supermarkets stock it in season.  I buy mine freshly picked  from West Lea farm shop near Alresford in Hampshire.  The also sell the soup ready made and frozen and it is gorgeous.

Watercress soup prepared as above is low in calories (140 per serving), it is also low in fat, cholesterol and sodium.

 
 

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