Watercress Soup

Name: Watercress Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters chicken stock; 0 teaspoons ground black pepper; 59 milliliters whipped heavy cream (optional); 591 milliliters milk; 1 onion, chopped; 1 potato - peeled and cubed; 0 teaspoons salt; 2 Tbsps vegetable oil; 680 grams watercress, large stems removed; 118 milliliters watercress leaves for garnish

Need a gluten free and vegetarian soup? Watercress Soup could be a great recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 213 calories, 10g of protein, and 13g of fat. This recipe serves 6. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of watercress, ground pepper, whipped heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat the oil in a large saucepan over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Potato

Onion

Cooking Oil

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.

Ingredients you will need

Chicken Stock