Watercress Soup
Nutrition :
261 calories,
3 stars -
based on 41 reviews
Yield : 6 servings
Ingredients
-
2 tablespoons vegetable oil1 potato - peeled and cubed1 onion, chopped¼ teaspoon salt¼ teaspoon ground black pepper2 ½ cups chicken stock2 ½ cups milk1 ½ pounds watercress, large stems removed¼ cup whipped heavy cream½ cup watercress leaves for garnish
Directions
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Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.
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