Soup Veg HT
4 Hot Vegetarian
Eggless Gluten Wheat Free
2 large Potatoes, peeled and diced
1 Onion, chopped
900ml/30fl.oz. Fresh Vegetable Stock
1 bunch of Watercress
Salt and Pepper
2 tbsp Crème Fraîche
1. Melt the butter
in large saucepan over a low heat, add the potatoes and onions and sauté for 5
minutes stirring constantly.
2. Add the stock,
bring to the boil then simmer for 20 minutes until the potatoes are soft.
3. Remove any
large coarse stalks from the watercress then roughly chop the remaining leaves.
4. Add the
watercress to the pan, mix well and simmer for a further 5 minutes.
5. Allow to cool a
little then transfer to a food processor and process until smooth.
6. Return to the
rinsed out pan and reheat over a low heat. Adjust the seasoning and transfer to
individual bowls. Stir in the crème frâiche. Serve immediately.
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