Now that Dial An Occasion is in full swing , I am constantly asked to prepare Vegan , Diabetic and Gluten Free versions of the menus offered , and am very surprised that by using alternative ingredients and a little imagination fine dining can be enjoyed by everyone .
I love soup.
The recipe shows an alternative use of a commonly used salad leaf.
This is delicious and easily made.
Remove a couple of the watercress pieces ( to use as garnishing ) , set aside.
Use 2 bunches of watercress , or a 250gm bag of watercress , wash and pat dry , do not remove the stalks. Set aside .
Melt 50gm of butter in a pot ( Vegan.. Lightly oil pot ..rice bran oil ..)
Add 1 sliced onion and 350gm of peeled and sliced potato , heat through without browning.
Add 600ml of chicken stock , ( commercial stock or your own . Vegan ..use a Vegan powdered vegetable stock )
Season with salt and pepper .
Bring to the boil , reduce the heat and simmer for 15 minutes in a covered pot.
Add the watercress and continue to simmer in covered pot for 10 minutes.
Cool slightly , then puree in a processor or blender .
Return the pureed soup to the pot , stir in 450ml of milk ( Vegan ..use soy milk or almond milk ) and heat through.
Warm the soup bowls and just prior to serving stir in 150ml of cream. ( Vegan.. use soy cooking cream )
Ladel into bowls and garnish sparingly with reserved watercress .
Enjoy.
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