Watercress Soup

Warm up during the cooling months with this delicious watercress soup.

The ingredient of Watercress Soup

100g unsalted butter
1 onion sliced
1 leek sliced
500g potatoes such as pontiac or desiree peeled chopped
350g watercress leaves picked
1l 4 cups massel chicken style liquid stock see note
300ml buttermilk

The Instruction of watercress soup

place the butter in a large saucepan over low heat when melted add the onion and leek and cook for 2 3 minutes or until softened add the potato half the watercress and the stock increase heat and bring to the boil then reduce heat to low and simmer for about 20 minutes or until the potato is softened cool slightly then stir the buttermilk and remaining watercress into the soup blend in batches until smooth and season well with salt and pepper the soup can be reheated gently and served drizzled with a little extra buttermilk or chilled and garnished with small cubes of ice

Nutritions of Watercress Soup

calories: 238 044 calories
calories: 16 grams fat
calories: 10 grams saturated fat
calories: 15 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 7 grams protein
calories: 47 milligrams cholesterol
calories: 747 18 milligrams sodium
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calories: nutritioninformation