Name: Watercress Soup
Ingredients: 1 bn Watercress.; 500 g Potatoes.; 1 l Water.; 2 tb Groundnut oil.; 20 cl Double cream; (or creme fraiche).; Salt; pepper.

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Campanile	4	servings

INGREDIENTS

1	bn	Watercress.
500	g	Potatoes.
1	l	Water.
2	tb	Groundnut oil.
20	cl	Double cream; (or creme fraiche).
		Salt; pepper.

INSTRUCTIONS

1 Remove the roots and any dead leaves from the cress, wash it thoroughly.
Peel and wash the potatoes, cut them in four.
2 Cook the cress in an oiled saucepan over a low heat. When the leaves have
dissolved, add the water. Season. Add the potatoes, cover the pan and
simmer for 20 minutes.
3 Blend the soup in a liquidizer. Add the pot of cream, stir and serve
immediately.
Cress originated in the Middle-East, and grew wild in France as early as
the 14th century. At that time it was only used for medicinal purposes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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