Potato and Watercress Soup

Preparation info

  • For

    6–8

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 lb. (1 k.) potatoes
  • 2 large onions

Method

Boil the peeled and cut up potatoes and onions in 2 quarts (2 l.) of water with a bouquet of thyme, rosemary and parsley. When soft (30 minutes) remove the bouquet and put the vegetables through a fine mou