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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 1 kg potatoes, peeled and finely chopped
- 1 None onion, peeled and finely chopped
- 1 tbsp butter or margarine
- 1.25 litres vegetable stock
- 200 g watercress
- 75 ml white wine
- 100 g whipping cream
- None None Watercress leaves, chilli, to garnish
Method
- Heat the butter in a large saucepan and saute the onion and potatoes until soft. Add the stock and season. Cover and simmer for 20 mins. Add the watercress and puree the soup. Stir in the wine and cream, and season again. Serve in glasses garnished with more watercress.
