Watercress And Potato Soup -

Watercress And Potato Soup

A classic French combination that tastes wonderful and also does you good. This is warm and thick soup, perfect for the winter months.

Ingredients

2 shallots, finely diced
1 sprig thyme
25g (1oz) unsalted butter
2 bunches watercress, leaves and stalks separated
325g (11½oz) floury potatoes, diced
1.2 litres (2 pints) vegetable or chicken stock, boiling
4 tablespoons low-fat yoghurt
Freshly ground black pepper

Details

Serves: 4

Method

In a pan, cook the shallots and thyme gently in the butter until softened but not coloured. Tie the watercress stalks together with string, then put in the pan. Add potatoes and stir to combine.

Add the boiling stock and cook aggressively until the potatoes are soft. Remove the watercress stalks and discard.

Add half the watercress leaves, cook for a further minute, then liquidise in a blender. Pass the puréed soup through a fine sieve. Whisk in the yoghurt and the remaining watercress leaves. Heat through and season with black pepper before serving.

Per serving:- 123 kcals, 6g fat, 3g saturated fat, 13g carbohydrate, 0.43g sodium

Related food category:

• Soup