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Rocket and Watercress Soup   Veg HT CD  SP   20mins 


Serves 4    Hot   Cold Vegetarian Vegetable  Vegetables  Herbs  Starter   Soup    Gluten Wheat Free  Eggless


25g/1oz Butter

125g/5oz Watercress and Rocket *
200g/7oz Crème Fraîche
960ml/32fl.oz. Fresh Vegetable or  Chicken Stock

Salt and Pepper




1.  Melt the butter in large saucepan, add the rocket and watercress, cover and  cook gently for 2- 3 minutes shaking the pan from time to time, until the leaves have wilted.


2. Stir in the crème fraîche then add the stock,  salt and pepper, bring to the boil, stirring then reduce the heat,  and simmer for 10 minutes, stirring from time to time.


3. Either process until smooth in the pan with a hand blender or transfer the mixture to a liquidiser or food processor and process until smooth.


4.  If necessary adjust the seasoning and reheat gently. Serve hot.


Can also be served chilled.



* This recipe is excellent for using the ready prepared watercress and rocket mixes available from supermarkets.  Otherwise, use up to half the total quantity of rocket.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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