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 Watercress Soup Recipe


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A very quick and tasty soup with a good flavour of watercress. Ingredients are watercress, onion, celeriac and some salt and pepper.

KEY POINTS

 Preparation: 10 minutes  Cooking Time:

25 minutes

 How Difficult  Easy  Freeze?   Yes
 Servings

 4 bowls

COOK'S NOTES

If you add the watercress just before you blend the soup, then it will retain the rich green colour and the extremely fresh flavour of the watercress.

 Ingredients

How Much

 Olive oil 3 tablespoons
 Large onion 1
 Celeriac 9 ozs / 250 grams
 Vegetable or chicken stock 2 pints / 1.2 litres
 Watercress 6 ozs / 170 grams
 Salt and Pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Large saucepan

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Trim off the tougher stems of the watercress. Finely chop the onion and peel and cut celeriac into chunks.

METHOD FOR WATERCRESS SOUP

Heat the oil in the large pan and fry the onions until they are soft and without colour. This will take about eight minutes.

Add the celeriac and fry together for a further four minutes.

Pour in the stock and bring to the boil, reduce the heat under the pan and simmer for 20 minutes or until the celeriac is soft.


When the celeriac is cooked, stir in the watercress and immediately take the pan off the heat, then blend the soup until it is smooth and creamy.

It's important to only add the watercress at the last stage of cooking. This will give the soup an inviting green colour.


Pour your watercress soup into a warm bowl and serve immediately with bread or rolls of your choice.

This soup can also be served chilled on a warm summer's day.

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