Watercress Soup(Great for Those Cold Winter Days! Rich in Calcium and Iron!)
Watercress Soup(Great For Those Cold Winter Days! Rich In Calcium And Iron!) is an moderately easy dinner. Made with 1 lb. potatoes, 3 1/2 c. water, 2 cubes vegetable bouillon, 2 large bunches watercress and 1 tbsp. potato flour or corn meal, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Peel and cut potatoes into even sized pieces.
Put the potatoes, water and stock cubes into a large saucepan.
Wash and chop the watercress.
Reserve 2 tablespoons.
Add the rest to the saucepan together with the stems.
Bring to a boil, then simmer gently for about 15 minutes or until the potatoes are tender.
Let cool a bit, then purΓ©e in a blender.
Mix the potato flour or cornmeal with the cream or milk and add this to the soup, stirring.
Simmer the soup for 5 to 10 minutes more.
Add the reserved watercress leaves.
Season to taste with salt, pepper and nutmeg.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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