Watercress Soupby Debbie Plummer |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 4 bunches watercress (chopped) dollop of butter 1 large onion chopped 2 sticks of celery chopped 2 cloves garlic crushed plain flour (about a tab. spoon) 1 pint of veggie stock 1 pint of milk (skimmed if you are dieting) salt and pepper as you wish nutmeg (freshly ground is best - about 1/4 - 1/2 teaspoon) juice of 1 lemon 3 tablespoons of creme fraiche |
| Recipe Method |
| Remove very stalky bits from watercress and then
chop it up. Melt butter and cook onion, celery and garlic until soft. Remove from heat and stir in flour. Add stock slowly so it doesn't go lumpy. Then add watercress, s&p, nutmeg and lemon juice - cook for 5 mins. Add milk then blend mixture together. Warm through then add creme fraiche and any more seasoning that may be required. Serve with some nice crusty bread. |
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