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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 1 tbsp olive oil
- 1 None small onion, peeled and chopped
- 1/2 stalk celery, chopped
- 7 oz potatoes, peeled and chopped
- 1 3/4 cups vegetable stock
- 1 bunch watercress
- 5 tbsp heavy cream
- 4 oz cooked shrimp
Method
- Heat the oil in a saucepan, add the onion, celery and potatoes and cook, stirring, for 1-2 mins. Pour in the stock and simmer, covered, for 20 mins.
- Once the potatoes are soft, add half the watercress to the soup, remove from the heat and puree with an immersion blender. Season to taste with salt and freshly ground black pepper.
- Stir in 4 tbsp of the cream and half the shrimp. Pour into a bowl and swirl with the remaining cream. Scatter over the remaining shrimp and watercress, to garnish.
