Return to listing

Watercress Soup

Watercress is a star performer in so many ways. I love the fat, green leaves in salads, sprinkled with rock salt in sandwiches, in a sauce and perhaps most of all in this soup, which is always a joy to make and eat.

 
 

This recipe is taken from How to Cook Book Three and Delia's Vegetarian Collection.

Method

First of all melt the butter in a large thick-based saucepan, then add the prepared leeks, potato and watercress and stir them around so that they're coated with the melted butter.

Next sprinkle in some salt then cover with a lid and let the vegetables sweat over a very gentle heat for about 20 minutes, giving the mixture a good stir about halfway through.

After that, add the stock, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the vegetables are quite tender.

Then remove the pan from the heat and when it's cooled a little liquidise the soup – you'll need to do this in batches.

Then return it all to the saucepan, swirl in three tablespoons of crème fraîche, season to taste and reheat very gently.

Serve in hot soup bowls and garnish each one with a little extra crème fraîche and some watercress leaves.

 

Return to Homepage
Visit the Delia Online Cookery School
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Anna
12 Feb 2016 10:40
Coffee Break Meringue saved!!!
12 Feb 2016 06:43
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Hard Biscuits
12 Feb 2016 17:01
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
 
NetObserver
CMS solutions by REDtechnology.com