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Recipes

   Watercress Soup

recipe image
Britain's native watercress is still grown, particularly in Hampshire. It has a tangy peppery flavour which works beautifully in soup.
Ingredients
Serves: 4

50 Gram Butter (2 oz)
2 bunches Watercress, washed, coarse stalks removed, chopped. approx. 110g (4 oz)
1 Medium Onion, chopped
25 Gram Plain flour (1 oz)
600 ml Milk (1 pint)
450 ml Chicken stock or vegetable stock (3/4 pints)
6 Tablespoon Single cream
Method
Melt the butter in a large pan, gently fry the watercress and onion for a few minutes until softened.

Stir in the flour and cook for a minute.

Stir in the milk slowly, and then the stock.

Bring to the boil, stir until thickened. Cover and simmer for 30 minutes.

Liquidise then add the cream and reheat gently without boiling.

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