Hampshire Cream Soup
The banks of the river test in hampshire, england are famous for their abundant watercress. this soup has a velvety texture and is a pale green color. from great british cooking by jane garmey.
Steps
In a large saucepan put the carrots , watercress , potatoes and onions.
Pour over chicken stock , cover and cook over moderate heat until the vegetables are tender.
Remove from the heat and in a food processor or blender.
Return the pureed soup to the saucepan.
Add the cream , sherry , and salt and pepper to taste.
If the soup seems to thick , add a little milk.
Garnish with sprigs of watercress.
Serve either hot or chilled.
Ingredients
carrot, watercress, potatoes, onions, chicken stock, heavy cream, sweet sherry, salt and pepper