 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Here, the watercress is added at the last minute preserving all the vitamins and color Ingredients:
2 bunches of washed watercress |
1 1/2 oz butter |
2 shallots, finely chopped |
2 medium sized floury potatoes, such as king edwards or white potatoes, peeled and diced |
4 cups vegetable stock |
salt and pepper to taste |
ground or grated nutmeg, to garnish |
1 cup creme fraiche |
Directions:
1. separate the leaves of the watercress from the stalks.
2. chop up the stalks, put to one side
3. melt the butter in a frypan and add the shallots. Cook till they are just carmelised, about 5-7 minutes.
4. add the potatoes, watercress stalks, and vegetable stock and bring to the boil
5. reduce heat, cover and simmer for about 15 minutes until potatoes are soft.
6. add the watercress leaves and stir to heat through. Remove from heat,
7. Pulse the soup in a blender 10-15 seconds, or use a hand-held mixer.
8. reheat the soup and season with salt and pepper
9. serve in would with a dollop of creme fraiche spooned on top
|
|