Watercress and Potato Soup Cooking Recipes

Ingredients :

1 bunch

2 tbsp

1

1

2

3 cup

1 tbsp

1/2 tsp

1/2 cup

watercress

butter

onion, finely chopped

stalk celery, chopped

medium size potatoes, peeled and diced

chicken broth

lemon juice

salt

heavy cream

pepper

1. Wash the watercress thoroughly.
2. Reserve 1/2 cup of the leaves for garnish and chop the remaining leaves and stems into small pieces.
3. Put the butter in a 2 quart microwavable casserole and microwave on high 100% for 20 seconds.
4. Add the onion and celery and microwave, uncovered, on high 100% for 2-3 minutes until the onion softens.
5. Add the chopped watercress, potatoes, chicken broth, lemon juice, salt and pepper.
6. Cover and microwave on high 100% for 15-18 minutes until the potatoes are tender.
7. Transfer the soup to a blender or food processor and puree until smooth.
8. Return the puree to the casserole and stir in the cream.
9. Microwave on high 100% for 2 minutes, until the soup is very hot.
10. Garnish with the reserved watercress leaves just before serving.

Serves 4

Note :

The peppery flavor of watercress combines well with potatoes to make this smooth, creamy soup. Serve it hot or chilled - it is delicious either way.

Cooking Tip :

Use the microwave to precook potatoes, turnips and rutabagas quickly for mashed and pureed dishes.

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