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Watercress potato soup (hot or cold)
Artist: _
Categories: Soups & Stews, Vegetables
Yield: 4
Rating: 0
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Ingredients:
6 ozWatercress sprigs
1/4 cupButter
1 Onion, chopped
2 largeParsley sprigs
2 largeThyme sprigs
1 largeGarlic clove
1 Bay leaf
2 cupCanned low-salt chicken
-broth
1 lbsRusset potatoes, peel and
-? dice
1 cupMilk, or mor
Procedures:
1Recipe by: sophie grigson.
2Bon appetit, august, 1996 preparation time: 4:20 coarsely chop watercress leaves and stems separately.
3Melt butter in heavy large saucepan over medium-low heat.
4Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf and watercress stems.
5Cover; cook until onion is tender, stirring occasionally, about 12 minutes.
6Add broth and potatoes; bring to boil.
7Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
8Discard parsley, thyme and bay leaf puree soup in processor until smooth.
9Return soup to same saucepan.
10Add 1 cup milk and watercress leaves; bring to simmer, adding more milk if soup is too thick.
11Season with salt and pepper and transfer to bowl.
12Serve hot or chill until cold, about 4 hours.
 
 
 
 

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