Wednesday, January 25, 2012
Recipe: Watercress Soup
I know i know, it's all about the soups at the moment- but when it comes to my post Christmas slimming routine, it's really working out! Have lost a little over half a stone since New Years, and have only got a couple more pounds to lose before i'm happy with slimming down again. Apparently there is a whole "watercress soup" diet, that Liz Hurley was rather fond of, which is very similar to "the cabbage soup diet" but obviously with watercress instead. Mind you, i dont think the recipe for her watercress soup would include butter and potatoes, and wouldnt taste half as nice as this! I love the fresh but peppery flavour you get from this soup, very warming.
Watercress Soup (makes 3 bowls) 87p per serving with bread and butter.
1 tbsp rapeseed oil
1 tbsp butter
1 white onion, diced
1 garlic clove, crushed
1 celery stick, diced
400g potatoes, peeled and diced
1 bay leaf
500ml chicken stock
500ml semi skimmed milk
100g watercress (plus a few extra sprigs kept for garnish)
Salt and pepper to taste
*Optional extra virgin olive oil for garnish
1. Sautee the onions, celery and garlic in the butter and oil, for 10 minutes, covered, stirring occasionally. Add all other ingredients except the watercress, bring to the boil, and cook on a medium heat for 20 minutes, stirring occasionally.
2. Add the watercress, and cook for a further 3 minutes. Remove from the heat, blend, season to taste and serve- with a drizzle of extra virgin olive oil and a sprig of watercress.