I saw this recipe in the "Your Magazine" - June 26 - and it looked too good to pass by.
The recipe is by Fiona Sneyd (I can't find a web link to her - otherwise would have included).
Ingredients:
Method:
Separate the watercress leaves from the coarse stems. Put the items in a saucepan with the water. Boil and simmer for 5 minutes. Saute onion in olive oil until golden. Strain the watercress stock into the onions. Discard steam and add peas. Bring to boil - simmer for 6 minutes. Add watercress leaves and mint. Turn leaves until wilted. Simmer for a couple of minutes. Blend well. Season. Serve garnished with fromage frais in each portion.
The recipe is by Fiona Sneyd (I can't find a web link to her - otherwise would have included).
Ingredients:
- 1 large bunch watercress
- 1/2 litre water
- 1 small onion, chopped
- 2 Tbsp olive oil
- 500g peas
- 1/3 cup chopped fresh mint leaves
- sale
- fromage frais or creme fraiche to serve
Method:
Separate the watercress leaves from the coarse stems. Put the items in a saucepan with the water. Boil and simmer for 5 minutes. Saute onion in olive oil until golden. Strain the watercress stock into the onions. Discard steam and add peas. Bring to boil - simmer for 6 minutes. Add watercress leaves and mint. Turn leaves until wilted. Simmer for a couple of minutes. Blend well. Season. Serve garnished with fromage frais in each portion.
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