Chicken and Watercress Soup
Ingredients
Chicken - Thighs 2 boneless
Stock - Chicken 1 can
Watercress 2 bunches
Onion 2 sm
Celery 1 stalk
Pepper 3 ml
Oil - Olive 15 ml
Potato 1 med
Cream - heavy 50 ml
Preparation
Watercress is available in Chinese grocery stores all year round.
1. Chop the onion and celery finely.
2. Put a pot on medium low, add olive oil and then the onion and celery. Cook until soft.
3. Meanwhile peel and cube the potato.
4. Wash and trim the tops from the watercress. Chop somewhat finely - you don't want leaves but 1/2 leaves are ok.
5. When the onions are soft add the stock and chicken thighs.
6. Simmer until the thighs are cooked.Remove and chop finely.
7. Optional: Remove the onion and celery, transfer to a food processor and pulse. The finer you chopped your onions celery in the first place the less this step is needed.
8. Add the potato, pepper and chopped chicken to the stock and cook until the potato begins to break up. You can hasten this by lightly mashing if you want.
9. Add the watercress and cream. Let heat through and serve.
1. Chop the onion and celery finely.
2. Put a pot on medium low, add olive oil and then the onion and celery. Cook until soft.
3. Meanwhile peel and cube the potato.
4. Wash and trim the tops from the watercress. Chop somewhat finely - you don't want leaves but 1/2 leaves are ok.
5. When the onions are soft add the stock and chicken thighs.
6. Simmer until the thighs are cooked.Remove and chop finely.
7. Optional: Remove the onion and celery, transfer to a food processor and pulse. The finer you chopped your onions celery in the first place the less this step is needed.
8. Add the potato, pepper and chopped chicken to the stock and cook until the potato begins to break up. You can hasten this by lightly mashing if you want.
9. Add the watercress and cream. Let heat through and serve.
