Friday, 15 May 2015

Potato and Watercress Soup

We made this lovely soup. The recipe is fairly easy, if you can mind chopping the watercress, and even the kidlets helped out. My daughter added a bit more pepper, at her brother's request, which made this soup more peppery in flavour than expected. Regardless, it was quite flavourful.

 
Potato and Watercress Soup
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2 tablespoons vegetable oil
2 potatoes peeled and cubed
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 and 1/2 cups chicken stock
2 and 1/2 cups milk
1 and 1/2 pounds watercress, semi chopped with stems remove
watercress leaves for garnish

Heat the oil in a large stockpot over medium heat. Add the potato and onion and stir to coat in the oil. Add the salt and pepper. Reduce to medium heat. Cover and heat for 5 minutes. Occasionally stirring to prevent the potatoes and onions from sticking and the pan browning too much. Do not panic a little browning is fine... call it seasoned flavour. 

Pour chicken stock and the milk, bring to a boil, reduce heat to low and simmer for 10 minutes, or until the 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 purée until smooth. Return the soup to the pot, season to taste. Ladle into individual bowls or place in refrigerator if not serving immediately. I used a handheld blender therefore no transferring required. I removed the pot from the burner and when finished blending returned the pot back to the burner. 

You can serve each serving with a dollop of whipped cream, if desired and garnish with a bit of watercress leaves. 

Today is Food Revolution Day. I signed the petition, have you? Feeling much better today just in time for the long weekend. Enjoy the long weekend everyone! - JD 

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