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Tuesday, 29 April 2008

Watercress Soup

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Here's the recipe for the Watercress Soup I had as part of yesterday's dinner.

I love greens soup. This is a light soup and so easy to make. You could add carrots and mushrooms to it if you are having this on its own.


Ingredients (4 servings)

2 bunch of watercress (or 250 g)
1 onion sliced
2 garlic cloves
1 tablespoon potato starch or arrowroot
5 bowls water (or 1 ¼ liters)
1 tablespoon vegetable oil
Salt to taste

  • Place 1 tablespoon vegetable oil in a large deep pan.
  • Add onions and garlic. Cook for 1-2 minutes.
  • Add water.
  • Stir the potato starch in half a glass of water. Add this to the pan.
  • Add salt (3/4 teaspoon).
  • Allow liquid to boil. Do not cover.
  • Place the watercress in serving bowls (deep enough to accommodate the bouillon).
  • Fill bowls with the hot bouillon. Adjust salt if necessary.

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