A great accompaniment for loads of dishes.
TodayI have decided to clean out the fridge and make a soup with leeks, courgettes, parsnip, potato finished off with watercress and a little cream.
I think this could be a St Patricks Day soup such a pretty green colour
Lunch for 2 - first course for 4
2 tablespoons butter
1 leek finely sliced
3 med courgettes grated
1 x parsnip grated
1 small potato grated
Sea salt & freshly ground black pepper
Chicken stock
Bunch watercress
50-100 mls cream
Gently sauté all the vege in the butter be careful not to brown.
Add enough chicken stock to about 5 cms above the vege.
Bring to simmer
Simmer about 10 minutes
Place the watercress in your blender
Whiz
Back into pot and swirl through cream
Served with fresh bread of your choice or
how about the beautiful Zucchini and Feta muffins
in my previous post
2 comments:
Looks delicious.Simple and healthy:)
That looks so beautiful!
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