Recipe Details
Title Watercress and potato soup
Author Delia Smith
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 405.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Watercress, raw175 Gram
Onions, raw1 Large
Potato, average, raw350 Gram
Stock, vegetable, bouillion, liquid425 Millilitre
Milk, whole275 Millilitre
Butter, unsalted25 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Lemon, juice22.5 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.
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