English Watercress Soup
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Author: Karen Booth Status: published license cc-by-nd tags: fresh, soup, City, cream, English, Menu, watercress, simple, Hampshire, winter warmer, Friarwood, British, Magic, Masons, Nights, vintage, Karen Booth, 1001, French Tart,
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Share on TwitterEnglish Watercress Soup - simple and fresh ingredients, and made to an old Hampshire recipe..........served in an old Mason's soup bowl; the pattern is called Friarwood. Perfect for a cold last day of February!
English Watercress Soup Recipe
2 bunches of watercress, cleaned and chopped (about 8 ozs/225g)
1 medium potato, peeled and finely diced
1 medium onion, peeled and finely diced
1 oz (25g) butter
1/2 pint (300ml) hot vegetable or chicken stock
1/4 pint ( 150ml) milk
salt and black pepper, to taste
cream to serve, optional
watercress leaves for garnish
Gently melt the butter in a large saucepan and add all of the vegetables, cover with a lid and cook over a low heat for about 5 to 10 minutes, or until the onions and potatoes are slightly soft but not coloured.
Add the HOT stock and the milk, season to taste with salt and black pepper. Cover with the lid again and simmer gently for 25 to 30 minutes.
Allow to cool slightly, then blend with a hand held mixer and reheat for 3 to 5 minutes until piping hot, do not allow to boil.
Serve in warm bowls and add a swirl of cream (optional) and garnish with fresh watercress leaves.
