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LOCATION: Recipes >> Soups >> Watercress 03

Print this Recipe    Watercress 03

Watercress soup

squidge of oil for frying
1 onion, chopped
2 medium potatoes, diced
1 packet of watercress, chopped
chicken or vegetable stock
cream to serve (optional)

Fry the onion in the oil until soft. Add the potato and turn over
in the oil. Stir in the watercress and add sufficient stock to
cover. Bring to the boil, stirring now and then. Reduce to a simmer,
cover and cook until the potatoes are soft. Liquidise, reheat if
necessary, and serve with a twirl of cream.

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