Watercress Soup And Parmesan Crisps |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My Mom gave me this recipe a long time ago and I finally made it last night for dinner. It is delicious and yummy! Ingredients:
for the parmesan crisps |
4 oz freshly grated parmesan cheese |
1/2 tsp poppy seeds |
for the soup |
9 oz watercress |
3 oz butter |
1 onion, finely chopped |
1 1/2 lb potatoes cut into small pieces |
1 1/2 pints milk |
1 1/2 pints vegetable stock |
1 1/2 cup low fat cream |
Directions:
1. To make the Parmesan crisps, preheat the oven and line two baking sheets with baking parchment. Put heaped tablespoons of Parmesan on the sheets and spread each one slightly. Sprinkle with poppy seeds and bake for 5-10 minutes until golden. Leave on the tray for 2-3 min to firm up and then transfer to a cooking rack.
2. To make the soup, trim the watercress and throw away the coarse stalks. Reserve a few sprigs to garnish and roughly chop the rest. Melt the butter in a large pan, add the onion and cook gently for 8-10 min until soft. Add the potatoes and cook for 1 min, then pour the milk and stock and bring to boil. Reduce heat and cook for 15-20 min until tender.
3. Take off the heat. Stir in the watercress, blend in batches until smooth and pour into a clean pan. Add the cream and season with salt and pepper.
4. Heat through and serve garnished with the reserved watercress sprigs and Parmisan crisps on the side.
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