Rich in antioxidants peppery watercress is one of the most nutritious of salad greens Cook only briefly to preserve its vitamins

1 tablespoon olive oil

6 spring onions, thinly sliced

25 02. (700 g) washed potatoes, peeled and diced

2 bunches fresh watercress (about 7 oz./200 g in total), tough stalks removed

2 teaspoons bottled horseradish sauce V2 cup (125 g) crème fraîche or sour cream 2 tablespoons fresh chives, cut into 1 -in. (2-em) lengths

1 Heat oil in large saucepan; sauté spring onions until softened. Add potatoes and stock. Bring to the boil. Reduce heat; simmer 15 to 20 minutes, or until potatoes are tender.

2 Add watercress and horseradish sauce. Add crème fraîche, reserving a little. Stir until watercress wilts. Do not overcook.

3 Using food processor or handheld blender, process soup until smooth. Divide among 6 serving bowls, add a swirl of the remaining crème fraîche and sprinkle with chives.


Preparation 10 minutes Cooking 30 minutes

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