Watercress soup shots

Posted by adm On November - 24 - 2011

How to cook Watercress soup shots


  • 25g unsalted butter
  • 1 white onion, coarsely sliced
  • 1 (roughly 200g) spud, raw, coarsely sliced
  • 375ml (1 1/2 cups) h2o
  • 1 chicken stock block, crumbled (see line)
  • 1/2 bunch watercress, sprigs picked, water-washed, dried

How to:

  • Heat the butter in a medium saucepan over medium heat until spumy. Add the onion and fudge, stirring occasionally, for 5 minutes or until subdued. Add the potato and stir to pelage.

  • Add the water and stock dice. Bring to the seethe. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the potato is subdued.

  • Add the watercress and cook for 5 minutes or until the watercress wilts. Set aside to cool slimly. Transfer the potato mixture to the jug of a blender and blend until quiet.

  • Transfer the soup to a clean saucepan. Place over medium heat and fix, stirring, for 3 minutes or until heated through. Season with salt and peppercorn. Pour the soup into a heatproof jug and divide among small serving glasses to help.

  • Serves 6 as a freshman.

    Make sure you use a gluten-free stock cube if you want this to be gluten unfreeze.

    Make it forwards: Prepare this recipe to the end of tone 3 capable 2 days before. Store the soup in an airtight container in the fridge. Continue from tone 4, 15 minutes before serving.

    Freezing tip: At the end of tone 3, place in a medium airtight container. Judge, date and freeze for capable 3 months. Cook from frozen in step 4.

  • Prepare time:10 min.

    Cooking time:35 min.

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