Watercress Soup (Soup au Cresson)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 red-skinned potatoes (1kg)40 grams unsalted butter300 grams (2 bunches) watercress750ml vegetable or chicken stocksalt750ml full-fat milkcreme fraiche
Peel the potatoes and chop into smallish cubes. Melt the butter in a heavy pan over a medium heat and add the potato cubes. Cook for 3 mins then remove from heat.
Bring a separate pan filled with water to the boil. Add the watercress, stalks included, and blanch for 45 seconds. Drain well.
Add the blanched watercress to the potatoes, together with the stock and a good pinch of salt. Bring to the boil, turn down to a simmer and cook for 10 mins. Add the milk, bring back to the boil and again turn down to a simmer. Cook for another 5 mins, then remove from the heat and as soon as the liquid is cool enough liquidize until completely smooth. Check the seasoning for salt and chill.
Just before serving swirl a little creme fraiche into each bowl.
Number of Servings: 8
Recipe submitted by SparkPeople user LOKIMEE.
Bring a separate pan filled with water to the boil. Add the watercress, stalks included, and blanch for 45 seconds. Drain well.
Add the blanched watercress to the potatoes, together with the stock and a good pinch of salt. Bring to the boil, turn down to a simmer and cook for 10 mins. Add the milk, bring back to the boil and again turn down to a simmer. Cook for another 5 mins, then remove from the heat and as soon as the liquid is cool enough liquidize until completely smooth. Check the seasoning for salt and chill.
Just before serving swirl a little creme fraiche into each bowl.
Number of Servings: 8
Recipe submitted by SparkPeople user LOKIMEE.
Nutritional Info Amount Per Serving
- Calories: 160.9
- Total Fat: 9.0 g
- Cholesterol: 25.1 mg
- Sodium: 269.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.4 g
- Protein: 8.0 g
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