- Sixth Form
For the fourth recipe of #HealthyEatingWeek, Mrs Meredith (Director of Development) made a lovely watercress soup. Full of nutrients and flavour, this soup will serve four people and will definitely be a crowd-pleaser. Give it a go, the recipe comes from BBC Good Food.
- 15ml/1 tbsp olive oil
- 1 small onion, chopped
- 1 small stick celery
- 350g/12oz potato, peeled and diced
- 600ml/1pt chicken or vegetable stock
- 3 (85g) bags watercress
- 150ml/1/4pt milk
- pinch of nutmeg
- squeeze of lemon juice
- salt and freshly ground black pepper
Heat the oil in a large pan, add the onion and celery and sauté over a medium heat for 5 mins until pale golden. Stir in the potato and stock and bring to the boil. Cover and simmer for 10 mins or until the potato is tender.
Stir in the watercress, cover and cook for a further 5 mins or until the watercress is wilted. Transfer the soup to a food processor and blitz until smooth. Return the soup to the rinsed out pan add the milk, nutmeg, lemon juice and seasoning to taste. Gently reheat until piping hot and serve with crusty bread.