Watercress soup

2 Comments

1. reddfox500 September 8, 2021

   It is absolutely beautiful. So impressed!

   Reply
2. Infamous_Pen6860 September 8, 2021

   Recipe from – Reader’s Digest: The Complete Illustrated Book of Herbs

   1 tablespoons olive oil

   6 spring onions, sliced

   25 oz. Potatoes, peeled and diced

   6 cups chicken stock

   7 oz watercress, tough stalks removed

   2 teaspoon horseradish sauce

   1/2 cup sour cream

   2 tablespoons fresh chives, sliced

   Serves 6

   Heat oil in large saucepan; saute spring onions until softened. Add potatoes and stock, and bring to a boil. Reduce heat, and simmer 15 – 20 minutes.

   Add watercress, horseradish sauce, and sour cream (reserving a little). Stir until watercress wilts.

   Use a blender to process soup until smooth. Top bowl with swirl of sour cream, and sprinkle of chives.

   Notes: watercress is not widely available in my region, so I used baby spinach in it’s place.

   This soup was very bland and boring as is – 2/5 It needs spice. I shook salt and pepper into my bowl and that was better, but I would add something with a bit more of a kick as well, if I made it again.

   Reply