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Watercress soup

Green watercress soup in a white bowl, with watercress garnish

Watercress soup

Name: Watercress soup
Yield: 4
Ingredients: 15ml/1 tbsp olive oil; 1 small onion chopped; 1 small celery stick; 350g/12oz potatoes peeled and diced; 600ml/1 pint chicken or vegetable stock; 3 (85g) bags watercress; 150ml/¼ pint milk; pinch of nutmeg; squeeze of lemon juice; Salt and freshly ground black pepper

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3 out of 5.2 ratingsRate

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This recipe was submitted by Good Food member mustardcomms and has not been tested by our team.

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Ingredients

Units:

MetricUS

15ml/1 tbsp olive oil
1 small onion

chopped
1 small celery stick
350g/12oz potatoes

peeled and diced
600ml/1 pint chicken or vegetable stock
3 (85g) bags watercress
150ml/¼ pint milk
pinch of nutmeg
squeeze of lemon juice
Salt and freshly ground black pepper

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Method

step 1

Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
step 2

Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth. Return the soup to the rinsed out pan and add the milk, nutmeg, lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.

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A star rating of 3 out of 5.2 ratings

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