08 March 2013

After several days of warmer weather and sun over the past week it has turned cold again these past few days.  Cold enough that I have felt the need for a hot lunch most days.  What better hot food to have for lunch than soup.  I had thought the soup days were coming to an end.  I discovered a huge amount of land cress (a land version of water cress) had suddenly grown in my polytunnel during our warmer days, so I decided to make some soup with it.  It was very green and very tasty, more so as the ingredients were mostly home grown.  I made this recipe up, you can tell, the quantities are vague!

Watercress Soup
1 onion
1 medium potato
Grated nutmeg
1 1/2 pints vegetable stock
Large handful of land/water cress

Roughly chop the onion and gently fry in butter until clear.
Peel and roughly chop the potato and add to pan with stock and nutmeg and cook until potato is nearly cooked.
Remove thick stalks from cress and add to pan and cook for a few minutes.
Blend to remove lumps.

1 comment:

  1. It sounds lovely :) I've been eating lots of Green Velvet soup lately ... yum!


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