Watercress and parsley soup recipe
Peppery watercress is a superfood and it shines in this easy to prepare watercress and parsley soup which can be frozen too.
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Cooking tools:
- Food processor
- Immersion blender
- Fine-mesh sieve
- Dutch oven
- Wooden spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Measuring spoon
- Stove
- Freezer
- Zip-top bag
- Airtight container
- Serving bowl
- Mixing bowl
Ingredients
- Knob of butter
- 1½ tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 leeks, thinly sliced
- 2 large, floury potatoes, such as King Edward, cut into chunks
- 1 litre chicken or vegetable stock
- 200g watercress, plus a few sprigs to garnish
- Large handful fresh parsley leaves
- 70g chorizo, roughly chopped
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