13
James Martin Food Processor
RECIPES
WATERCRESS SOUP
Serves 4-6
1 onion, sliced
2 cloves garlic, chopped
25g (1oz) butter
1.2 litres (2 pints)
chicken stock
450g (1lb) Estima
potatoes, peeled and diced
2 bunches watercress
freshly grated nutmeg, (optional)
200ml (7fl oz) double
cream
salt and pepper, to taste
1. In a heavy-bottomed saucepan, fry the onion and garlic in the butter
until softened but not coloured.
2. Add the stock and potatoes and bring to the boil. Simmer for 15-20
minutes, until the potatoes are cooked.
3. Chop up the watercress (leaves and stalks) and add to the soup with the
freshly ground nutmeg, if using.
4. Simmer for 2-3minutes before cooling and blending in the James Martin
Table Blender in batches, adding the cream as you go.
5. Return to the pan and heat through gently and season with salt and
pepper.
