Recipe Details
| Title | Watercress and potato soup |
|
| Author | Delia Smith | |
| Portions | 4 | |
| Created | 16th February 2015 08:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 405.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Watercress, raw | 175 Gram | |
| Onions, raw | 1 Large | |
| Potato, average, raw | 350 Gram | |
| Stock, vegetable, bouillion, liquid | 425 Millilitre |   |
| Milk, whole | 275 Millilitre | |
| Butter, unsalted | 25 Gram | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Lemon, juice | 22.5 Millilitre |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 207 |  |
| Protein | 13.34% | |
| Other Carbohydrate | 11.60% | |
| Sugar | 9.04% | |
| Fat Saturated | 24.10% | |
| Fat Unsaturated | 6.06% | |
| Fiber | 13.47% | |
| Sodium | 15.81% | |
| Salt | 16.70% | |
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Recipe Method
1. Melt butter in a large saucepan, add roughly chopped onion and let it cook gently for 5 minutes (don t let it brown) before adding 4oz (110g) of the watercress to the pan. 2. Stir well and cover the pan. Let vegetables sweat gently for 15 minutes. 3. Put potato (peeled and chopped) in a pan, season with salt and cover with boiling water. Cook for 10 minutes or so until tender and drain. 4. Return potato to the pan, add teaspoon of butter and a couple of tablespoons of the milk and whisk till smooth, using an electric hand whisk.