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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The banks of the River Test in Hampshire, England are famous for their abundant watercress. this soup has a velvety texture and is a pale green color. From Great British Cooking by Jane Garmey. Ingredients:
1 lb carrot, sliced into 1/4 inch rounds |
3 cups watercress, chopped |
2 potatoes, peeled and diced |
2 large onions, chopped |
4 -5 cups chicken stock (fresh is better, but cubed ok) |
1 cup heavy cream |
1 cup sweet sherry |
salt and pepper |
Directions:
1. In a large saucepan put the carrots, watercress, potatoes and onions. Pour over chicken stock, cover and cook over moderate heat until the vegetables are tender.
2. Remove from the heat and in a food processor or blender. Return the pureed soup to the saucepan.
3. Add the cream, sherry, and salt and pepper to taste. If the soup seems to thick, add a little milk.
4. Garnish with sprigs of watercress. Serve either hot or chilled.
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