Cream of Potato and Watercress Soup
Ingredients
2-3 large (500g) floury potatoes
2 litres well-flavoured chicken stock
salt and freshly ground black pepper
2 large bunches watercress (keep a few leaves aside for garnish)
150ml cream
Description
A delicious soup made as a puree, sophisticated and suitable for a first course at a dinner party. The flavour is dependent on the stock, so ensure your stock is rich and tasty. When I was a small child, my mother used to entertain often, when she served a soup like this, she’d accompany it with thin slices of toast made by lightly buttering slices of white bread on each side and baking them in the oven until golden brown (about 10 minutes). We used to sneak around and pinch a couple of slices before the party. I’m sure mum knew and made extra for us.
Method
Peel the potatoes and cut into rough chunks. Put the potatoes in a large saucepan with the stock and simmer for 25minutes until the potatoes are soft and almost mushy, Taste for seasoning and add salt and pepper.
Meanwhile, bring salted water to the boil and blanch the watercress until it wilts (about 60seconds). Remove and refresh under cold running water.
Liquidise the watercress with a little of the soup stock in a food processor, then add the potato and some more of the stock; process until smooth.
Pour the remaining stock into a bowl and rinse out the pan. Return the pureed watercress and potato to the pan with all the stock. Heat gently, stirring well. Heat the cream separately then add to the soup and serve at once.
Categories
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