Watercress is in season for most of the year. A watercress farm near Arlesford said that they harvested about 11 months of the year. Many watercress soup recipes use potato to thicken the soup and I must admit I do not like the texture of using just potato...just a question of my taste! I have used parsnip and onion instead
Serves 4
Ingredients
Two bunches of watercress (I think of the tradional bunches sold in Hampshire) roughly 130 g
One large onion
One large parsnip
One vegetable stock cube
1 litre water
1 tblsp vegetable oil
(Optional) dollup of cream
Method
1. Chop the onion and slice the parsnip fairly thinly
2. Fry the onion and parsnip in oil for about 10 minutes
3. Add one litre of vegetable stock and simmer for 10 minutes
4. Chop the watercress roughly and add to the pot for 3 minutes
5. Blend the soup and serve
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2007-03-19 @ 15:32