Watercress Soup from The Times Cookery Book by Katie Stewart
Watercress soup has an attractive green colour and a fresh, almost peppery, taste. Keeping the bunches of watercress separate, thoroughly wash both in cold water. Set one bunch aside for the garnis...
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Ingredients
- salt
- ½ pint (3 dl) milk
- freshly milled pepper
- 2 bunches watercress
- 1 oz (25 g) butter
- 1 medium onion
- 1 pint (6 dl) chicken stock
- 1 (½ lb) (225 g) large potato
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