1 bunch
2 tbsp
1
1
2
3 cup
1 tbsp
1/2 tsp
1/2 cup |
watercress
butter
onion,
finely chopped
stalk
celery, chopped
medium
size potatoes, peeled and diced
chicken
broth
lemon
juice
salt
heavy
cream
pepper |
Method :
- Wash the watercress thoroughly.
- Reserve 1/2 cup of the leaves for
garnish and chop the remaining leaves and stems into small pieces.
- Put the butter in a 2 quart
microwavable casserole and microwave on high 100% for 20 seconds.
- Add the onion and celery and
microwave, uncovered, on high 100% for 2-3 minutes until the onion
softens.
- Add the chopped watercress,
potatoes, chicken broth, lemon juice, salt and pepper.
- Cover and microwave on high 100%
for 15-18 minutes until the potatoes are tender.
- Transfer the soup to a blender or
food processor and puree until smooth.
- Return the puree to the casserole
and stir in the cream.
- Microwave on high 100% for 2
minutes, until the soup is very hot.
- Garnish with the reserved
watercress leaves just before serving.
Serves 4
Note :
The peppery flavor of watercress combines
well with potatoes to make this smooth, creamy soup. Serve it hot or
chilled - it is delicious either way.
Cooking Tip :
Use the microwave to precook potatoes,
turnips and rutabagas quickly for mashed and pureed dishes.
Learn how
to cook Vegetarian Recipes
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