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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesPotato and Watercress Soup
Ingredients
Serves: 4
1 Large Onion, peeled 450 Gram Potatoes (1 lb) 25 Gram Butter (1 oz) 1/2 Teaspoon Dill, or marjoram 900 ml Water, or stock (1 1/2 pints) Salt and pepper 150 ml Single cream (5 fl oz) 1 Bunch Watercress Method
Chop the onion; peel the potatoes and chop into small pieces.
Lightly fry the onion and potatoes in the butter, with the herbs for 5 minutes. Add the water or stock and simmer for 30 minutes. Liquidise. Season to taste. Add the cream and re-heat but do not boil. Wash the watercress, chop finely and serve sprinkled over the soup.
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