Watercress Soup
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Butter
- 2 Shallots (diced)
- 1 rib Celery (diced)
- 150 g Potato (peeled and diced)
- 300 ml Vegetable stock
- 160 g Watercress
- 60 ml Whole milk
- 20 ml Cream
Method
- Heat 1 tbsp Olive oil and 1 tbsp Butter in a large pan. Add 2 Shallots and 1 rib Celery and cook on low until softened - about 5 minutes.
- Add 150 g Potato and 300 ml Vegetable stock. Simmer for 10 minutes.
- Add 160 g Watercress and cook for 3 minutes.
- Blend until smooth. Add 60 ml Whole milk and 20 ml Cream, stir and serve.