Watercress is pleasantly pungent and gives an almost peppery flavour to this cold soup.
PREP TIME: 10 min (+3 h to hold)
COOK TIME: 25 min
READY TIME: 3 h 35 min
CALORIES: 60 Kcal
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- 1 tablespoon oil
- 1 onion, chopped
- 2 bunches of watercress, thick stems discarded, chopped coarsely
- 1 tablespoon flour
- 750 ml (1/4 pints) Vegetable Stock
- 1 medium potato, cut into 1 cm 1/2 inch dice
- Pinch of grated nutmeg
- 2 heaped tablespoons dried skimmed milk powder
- Salt and pepper
- A few watercress leaves, to garnish
- 1 tablespoon olive oil (optional)
1 Heat the oil in a saucepan. Add the onion and watercress and cook over a moderate heat for 10 minutes, stirring frequently. Remove from the heat and stir in the flour. Return to the heat, stirring until thickened. Add the stock, potatoes and nutmeg, and salt and pepper to taste, bring to the boil, then lower the heat and simmer, covered, for 15—20 minutes, or until the potatoes are soft. Leave to cool slightly.
2 Puree the mixture in batches in a food processor or blender. Transfer to a large bowl, cover closely and chill in the refrigerator for at least 3 hours.
3 Just before serving, add the dried milk and blend until smooth. Taste and adjust the seasoning. Serve in chilled bowls, garnishing each portion with a few watercress leaves and a little olive oil, if using, and black pepper.
Calories: 60 Kcal
Protein: 3 (g)
Fat: 2 (g)
Carbs: 9 (g)