Traditional recipes

Watercress soup

Watercress soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Serves 2–3

Cooks In35 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 235 12%

  • Fat 4.2g 6%

  • Saturates 0.7g 4%

  • Sugars 11.6g 13%

  • Salt 0.2g 3%

  • Protein 10.3g 21%

  • Carbs 41.4g 16%

  • Fibre 6.3g -

Of an adult's reference intake

Ingredients

  • 2 potatoes
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 400 ml organic stock
  • 3 bunches of watercress

Recipe From

Jamie Magazine

By Andy Harris

Method

  1. Peel and roughly chop the potatoes, onions and garlic.
  2. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
  3. Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
  4. Using a hand blender, liquidise the soup until smooth.
  5. Serve with a swirl of crème fraîche and some Fortt’s Bath Oliver biscuits, if you like.


Watch the video: Mary Berry makes Watercress soup. Watercress soup. Afternoon Plus. 1983 (December 2022).