Cream of Watercress Soup
A wonderful vibrant green colour, this is best made in spring when watercress is at its best.
Preparation: 40 minutes including cooking time
Plus: Freezing: not recommended
- 25g Butter
- 1 Onion, chopped
- 2 bunches Watercress, washed and chopped roughly
- 40g Plain Flour
- 850ml Chicken Stock
- 150ml Single Cream
- Salt and freshly ground Black Pepper
- a little freshly grated Nutmeg
- Melt the butter in a large lidded saucepan.
- Add the onion and sweat, covered, shaking the pan from time to time, until softened but not browned.
- Add the watercress, reserving a few leaves to garnish if wished.
- Cover again and allow to sweat for 10 minutes.
- Stir in the flour and cook for 1 minute.
- Add the stock, stirring well to ensure the flour is well blended, and then bring to the boil.
- Reduce to a simmer and cook for 5 minutes.
- Remove the soup from the heat and leave to cool briefly.
- Blend until smooth. Stir in half of the cream, adjust the seasoning if necessary and add a little nutmeg to taste.
- Reheat gently.
- Serve garnished with a swirl of the remaining cream and the reserved watercress leaves, if using.
This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99
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