Watercress Soup With Nutmeg |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A recipe from my collection. Ingredients:
60 g butter or 60 g oil |
2 medium onions, finely chopped |
1 leek, finely sliced |
350 g potatoes |
1 liter chicken stock |
3 sprigs watercress, washed and roughly chopped |
nutmeg |
2 tablespoons whipping cream (and some extra for garnish) |
Directions:
1. Melt the butter and add the chopped onions. Cook gently until they're soft and have changed colour.
2. Add the leek and cock for two more minutes.
3. Peel and slice the potatoes thinly. Stir them into the onion mix.
4. Pour the stock into the mixture and season with salt ground pepper. Bring to the boil and skim any foam that rises to the top.
5. Reduce the heat and simmer the soup until the potatoes are tender.
6. Stir in the chopped the watercress and cook covered for about five minutes. Grate in a little nutmeg and remove from the heat.
7. Process the mixture in a blender until smooth.
8. Voila, serve :).
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