POTATO AND WATERCRESS SOUP
This is another of the great classic
combination soups whereby a potato soup with raw watercress and tomato.
Serves 4
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2 lb (900 g) potatoes, peeled and diced
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2 onions, sliced
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2 pts (1.11) water
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1/2 pt (275 ml) milk
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2 bunches watercress, finely chopped
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2 raw tomatoes, chopped
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dash of white wine
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salt, pepper, nutmeg or mace to taste
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Boil the potatoes and onions until soft.
Pure, return to the heat and add milk, plenty of pepper and a scraping
of nutmeg or mace.
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When ready to serve stir in the
watercress leaves and chopped tomato.
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Check seasoning and add salt. The dash of
white wine, added cautiously so as not to curdle the milk, gives the
soup a lift.
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