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Watercress soup
Ingredients 1 onion, chopped Heat 1 tbsp oil in a pan, add onion and celery and sauté for 5 minutes until pale golden. Stir in potato and stock and bring to boil. Cover and simmer for 10 minutes, or until potato is tender. Stir in watercress, cover and cook for 5 minutes, or until watercress has wilted. Transfer soup to a processor and blend until smooth. Return soup to pan and add milk, nutmeg and lemon juice and season with salt and pepper. Reheat gently. |
