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Watercress Soup   Veg   HT   SP   40mins


Serves 4    Hot   Vegetarian  Vegetables   Soups   Starter    Eggless   Gluten Wheat Free 


2 large Potatoes, peeled and diced
1 Onion, chopped
50g/2oz Butter
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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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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