Potato and watercress soup recipe

FoodsDiary By FoodsDiary

Ingredients to make watercress and potato soup:

  • 2 bunches of watercress
  • 1 large potato, peeled and diced
  • 1 large onion, peeled and chopped
  • Salt
  • 25 grams butter or margarine
  • 600 ths. of chicken broth
  • 300 ths. milk
  • freshly ground black pepper

How to make watercress and potato soup:

  1. Wash the watercress very well, remove the tough stems, and drain.
  2. Melt the fat in a large saucepan, add the onion and potato and cook slowly for about 5 minutes or until they begin to soften.
  3. Stirring, add half of the watercress, the broth and the milk.
  4. Add salt and pepper and bring to a boil.
  5. Cover and cook over low heat for 20 minutes.
  6. Blend the soup to puree it or pass it through a food mill, and pour it back into the saucepan.
  7. Finely chop the rest of the watercress and, stirring, add to the soup.

 

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