Cream of Watercress Soup |
| Name: |
Shirley Smith |
| Base: |
C E Kelly |
| Recipe: |
2 bunches of watercress: coarsely chopped
4 cups Chicken Stock
4 tablespoon butter
2 tablespoos of flour
1 tablespoon lemon juice
1 cup cream
salt to taste
freshly ground pepper to you liking
Put your watercress and the chicken stock in a deep pot and simmer for 10 minutes. Puree in blender or food processor. Melt the butter in a large pot and stir inthe flour, and cook slowly, stirring for several minutes. Stir in a little of the puree and then add the rest. Bring the soup to the boiling., Stirring constantly. Stir in lemon juice, cream and salt and pepper to your own taste. Now Enjoy... |
| |
|
|
