Potato and Watercress Soup Recipe with Step by Step Pictures
Prepare potato and watercress soup using butter, onion, leek, white stock, potatoes, watercress, and margarine. Here is the potato and watercress soup recipe procedure with a picture guide.
Recipes Kenya
0
1
Prep Time
15 min
Cook Time
60 min
Serving
8
Difficulty
Easy
Cooking Preparation(mise-en-place)
Put all the potato and watercress soup ingredients on the preparation table.
- Wash, peel, and cut the vegetables.
- Weigh the stock, margarine, and butter.
- Place the needed cooking utensils nearby.
How to make potato and watercress soup
Follow this simple procedure to the end.
Ingredients
- small bunch- Watercress
- 0.8kg- Potatoes
- 50g- Butter
- 2ltrs- White stock
- 2- Bouquet garni
- 100g- White of leek
- 100g- Onion
- salt, pepper to taste
- 2 slices- bread
- 100g- margarine
Nutritional Information
- Energy: 583kJ
- Cals: 139kcal
- Fat: 5.5g
- Sat fat: 3.3g
- Carb: 21.0g
- Sugar: 3.8g
- Protein: 2.7g
- Fibre: 3.4g
- Sodium: 0.1g
Directions
1. Boil watercress leaves.
Pick off neat watercress leaves and dip them into a small soup pan of boiling water for 2 seconds.
2. Refresh under cold water.
Refresh under cold water and use them to garnish the finished soup.
3. Melt the butter.
Melt the butter in a thick-bottomed pan.
4. Add the vegetables.
Add the onions and leek, then cook for a few minutes without browning, keeping the lid on.
5. Add the stock and potatoes.
Add the stock, potatoes, the rest of the watercress, including the stalks, and the bouquet garni. Season.
6. Simmer.
Simmer for about 30 minutes. Remove the bouquet garni and skim off any fat.
7. Blend.
Blend the mixture.
8. Sieve.
Pass through a strainer and correct the seasoning.
9. Serve hot.
Garnish with watercress and serve hot with toasted croutons separately.
