- Preparation time
- 15 mins
- Cooking time
- 30 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Soup
- Posted by
- Posted on
- April 3, 2016
- 1 lb
- Carrot
- 1 Bunch
- Watercress
- 2 Med.
- Potato
- 2 Lg.
- Onion - Yellow
- 5 Cup
- Broth - Chicken
- 1 Cup
- Cream - Heavy Whipping
- 1 Cup
- Sherry - Sweet
The banks of the River Test in Hampshire are famous for their abundance of watercress, which is used in many local dishes. This soup has a velvety texture and is a delicate pale green color.
- Peel and chop the carrots into 1/4 inch rounds
- Peel and chop the onions and potatoes
- Put the carrots in a good sized saucepan with the chopped watercress, potatoes, onions and broth.
- Cover and cook over a moderate heat until all vegetables are tender.
- Remove from heat and puree in a blender or food processor
- Return the pureed soup to your saucepan, add the cream, sherry and season with salt and pepper to taste.
- If the soup is a little thick, add milk until you reach your desired consistency.
- Garnish with sprigs of watercress. Serve either hot or chilled.