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Watercress and salmon soup
serves 4
Ingredients
• 1tbsp sunflower oil
• 1 large onion, finely chopped
• 350g potatoes, peeled and cut into rough cubes
• 1.5 litres vegetable stock or water
• 225g watercress, roughly chopped
• 3tbsp single cream or reduced fat creme fraiche
• 175g salmon, skinned and cut into cubes
• salt and ground black pepper
Preparation
1- Heat the oil in a large saucepan and add the onions and potatoes. Cook gently for 10 minutes until softened.
2- Add the stock or water and bring up to the boil. Turn the heat down and simmer for 20 minutes. Stir in the watercress and cook for a further 5 minutes. Let the soup cool a little before liquidising it in batches. Return the soup to the pan and stir in the cream or creme fraiche. Taste and season with salt and ground black pepper.
3- When you are ready to serve the soup heat it to a low simmer. Add the salmon cubes and gently simmer for 5 minutes
Ingredients
• 1tbsp sunflower oil
• 1 large onion, finely chopped
• 350g potatoes, peeled and cut into rough cubes
• 1.5 litres vegetable stock or water
• 225g watercress, roughly chopped
• 3tbsp single cream or reduced fat creme fraiche
• 175g salmon, skinned and cut into cubes
• salt and ground black pepper
Preparation
1- Heat the oil in a large saucepan and add the onions and potatoes. Cook gently for 10 minutes until softened.
2- Add the stock or water and bring up to the boil. Turn the heat down and simmer for 20 minutes. Stir in the watercress and cook for a further 5 minutes. Let the soup cool a little before liquidising it in batches. Return the soup to the pan and stir in the cream or creme fraiche. Taste and season with salt and ground black pepper.
3- When you are ready to serve the soup heat it to a low simmer. Add the salmon cubes and gently simmer for 5 minutes
