GOLD TOP SAVOURY RECIPE - WATERCRESS SOUP
Watercress Soup - Serves 5-6
1 tablespoon olive oil
1 large leek, about 200g (7oz)
washed and finely chopped
2 cloves garlic, peeled and crushed
2 potatoes (about 450g/15oz)
peeled and diced
600ml (1 pint) hot vegetable or
chicken stock
About 450ml (3/4 pint) Gold Top
milk
250g (8oz) watercress (leaves &
stalks) washed well
Salt and freshly ground black
pepper
Fresh chives, to garnish, optional
1 tablespoon olive oil
1 large leek, about 200g (7oz)
washed and finely chopped
2 cloves garlic, peeled and crushed
2 potatoes (about 450g/15oz)
peeled and diced
600ml (1 pint) hot vegetable or
chicken stock
About 450ml (3/4 pint) Gold Top
milk
250g (8oz) watercress (leaves &
stalks) washed well
Salt and freshly ground black
pepper
Fresh chives, to garnish, optional
- SOUP - Heat the oil in a deep pan and fry the leek and garlic for about 5 minutes, over a low heat, stirring occasionally, to soften but not brown, the leek.
- Add the diced potato and stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the potato is tender.
- Pour in the Gold Top milk and bring back to the boil. Add the watercress and cook for a minute or two for it to wilt but still retain its colour. Season with a little salt and black pepper.
- Pour into a food processor and blend until smooth.
Ladle into hot mugs or bowls. Garnish with chives if you like.