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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb carrot, sliced into 1/4 inch rounds
• 3  cups watercress, chopped
• 2  potatoes, peeled and diced
• 2  large onions, chopped
• 4 -5  cups  chicken stock (fresh is better, but cubed ok)
• 1  cup heavy cream
• 1  cup sweet sherry
•  salt and pepper

Directions

1. 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.
2. Remove from the heat and in a food processor or blender. Return the pureed soup to the saucepan.
3. Add the cream, sherry, and salt and pepper to taste. If the soup seems to thick, add a little milk.
4. Garnish with sprigs of watercress. Serve either hot or chilled.