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Additional resources for 12 Mother's Day Recipes for Brunch and Dessert
Preparation 10 minutes cooking time 15 minutes Serves 6 CREAM OF WATERCRESS SOUP 2 tbsp olive oil 1 onion, finely chopped 675g/1½lb potatoes, cubed 600ml/1 pint/2½ cups milk 900ml/1½ pints/3⅔ cups vegetable stock 2 large bunches watercress, trimmed and chopped a pinch of grated nutmeg salt and ground black pepper watercress sprigs to garnish cheesy croûtes to serve 1 Heat the oil in a large pan, add the onion and cook gently for 10 minutes or until soft. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender.
Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. 2 Stir in the chopped watercress, then blitz in batches in a blender or food processor until smooth. Heat through gently. 4 Serve the soup in bowls, garnished with watercress sprigs and topped with a cheesy croûte. Cut into 1cm/¾in slices. Grill (broil) for 8–10 minutes until soft. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes. Season to taste with salt and pepper. Serve immediately in six warmed bowls.
Cover the pan and cook gently for 10 minutes or until the vegetables are soft, stirring occasionally. Season to taste and bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes. Set aside to cool completely, then chill. Serve in warmed bowls, garnished with sprigs of parsley. Add the onion and cook gently for 15 minutes or until soft. Heat gently for 3 minutes. Ladle the soup into warmed bowls and serve immediately. Add the onion, leek and carrots and cook gently over a low heat for 5 minutes until the vegetables start to soften.