how to make award winning Watercress soup shots

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Watercress soup shots. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Watercress soup shots is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Watercress soup shots is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 25g unsalted butter
  • 1 white onion, coarsely chopped
  • 1 (about 200g) potato, peeled, coarsely chopped
  • 375ml (1 1/2 cups) water
  • 1 Massel chicken style stock cube, crumbled (see note)
  • 1/2 bunch watercress, sprigs picked, washed, dried

Method

  • Step 1
    Heat the butter in a medium saucepan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the potato and stir to coat.
  • Step 2
    Add the water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the potato is soft.
  • Step 3
    Add the watercress and cook for 5 minutes or until the watercress wilts. Set aside to cool slightly. Transfer the potato mixture to the jug of a blender and blend until smooth.
  • Step 4
    Transfer the soup to a clean saucepan. Place over medium heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Pour the soup into a heatproof jug and divide among small serving glasses to serve.

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