This recipe comes from "Daily Mail", the article it resides in mentions how traditional Chinese medicine considers watercress an excellent liver cleanser. Find the original article below the recipe.
SERVES 4
- 1 tbsp unsalted butter
- 1 onion, chopped
- 1 medium potato, diced
- 850ml (29fl oz) good-quality chicken stock (see our book for home-made)
- 400g (14oz) watercress, rinsed
- a little unsweetened almond milk or water, if needed
- flaky sea salt and freshly ground black pepper
TO SERVE
- ready-made fresh crab pâté and pumpkin seed crackers (we like Dr Karg)
♥ Melt the butter in a large saucepan, add the onion and cook gently for a few minutes, stirring, until soft. Add the potato and cook for a few minutes more, then add the stock. Bring to the boil and reduce the heat to a simmer and cook for around 15 minutes, or until the potato is cooked.
♥ Meanwhile, pick the watercress leaves from the stalks and set aside. Add the stalks to the pan 5 minutes before the potatoes have finished cooking, so that they just wilt.
♥ Take the soup off the heat and add the watercress leaves, then process to a smooth consistency in a blender. Season with salt and pepper to taste. Add a little almond milk or water, if needed, to loosen it to your desired consistency. Serve with fresh crab pâté on pumpkin seed crackers.
Read more: http://www.dailymail.co.uk/home/you/article-2932841/New-soupermodels-Watercress-soup-crab-toasts.html#ixzz3oZqhqZlG
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