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6 servings
Ingredients:
2 tablespoons vegetable oil1 potato - peeled and cubed1 onion, chopped1/4 teaspoon salt1/4 teaspoon ground black pepper2 1/2 cups chicken stock2 1/2 cups milk1 1/2 pounds watercress, large stems removed1/4 cup whipped heavy cream (optional)1/2 cup watercress leaves for garnish
Instructions:
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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