Cream of rooster potato and watercress soup

Cream of rooster potato and watercress soup

Servings:	Serves 4
Calories per serving:	467
Ready in:	50 minutes
Prep. time:	15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g Rooster potatoes, peeled, washed and sliced
• 50g picked watercress
• 100g butter
• 1 small onion thinly sliced
• 1.5 litres chicken bouillon
• 250ml unsweetened condensed milk

Method

1. Melt butter in a saucepan, add onions and watercress, cover with a lid and cook gently without colour for 5 minutes.
2. Add the chicken bouillon, bring to the boil, add the potatoes, season with salt and pepper and simmer gently for 30 minutes.
3. Add the condensed milk and puree in blender till velvety smooth.
4. Serve with crispy bread croutons.

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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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