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English RecipesWatercress Soup

Wash the watercress under cold running water. Pick the leaves and set aside. Roughly chop stems. Dice carrots. Heat stock in a large cooking pot; add the chopped watercress stems, carrots and corn. Simmer until vegetables are tender, about twenty minutes. Season the soup with salt, black pepper and soy sauce. When just about ready to serve, add watercress leaves to soup and stir until they appear wilted.


Note: Watercress Soup is typically served as a meal starter.


Related Link:

Food Fare Culinary Collection: English Epicurean


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