CookingBauer XcelNew you

Watercress soup

CookingBauer XcelNew you
Watercress soup
Watercress-Soup.jpg

Method

  1. Take a large pan and cook the onion in the butter until soft but not browned.
  2. Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes).
  3. When potatoes are almost cooked, add the watercress (try to allow for no longer than 5 minutes cooking time for the watercress).
  4. Liquidise and add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Recipe from www.watercress.co.uk.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

Packed with goodness and flavour, this peppery soup is the perfect way to warm up this winter

Ingredients

1 onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
A little milk if needed
Salt and black pepper

Notes

Time: 15 minutes
Serves: 3-5
Nutrition: 114 Cals, 8.3g Fat, 4.9g Sat Fat