Welsh Broccoli and Watercress Soup
Many thanks to Viv Burroughs for sharing her Welsh version of classic broccoli and watercress soup. Her addition of the humble leek together with blue cheese for that extra zing is inspired.
- 225g broccoli
- Two leeks
- 75g butter
- Two cloves garlic
- Two bunches watercress
- 600ml chicken stock
- 450ml milk
- 150ml single cream
- Salt and pepper
- 50-100g Blue cheese (optional)
Chop broccoli, leeks and garlic
Sauté in butter for 5 minutes
Add chopped watercress, and stir for two minutes
Add stock and simmer for 20 mins
Puree in processor/liquidiser until smoothish
Add milk and cream and season well
Crumble and add the blue cheese when the soup is hot to enrich the flavours (optional)
Ready to eat when hot with hunks of warm crusty bread and a glass of something special!
NB Don’t be afraid to make lots. This soup freezes well.
This recipe was kindly donated by Viv Burroughs, chef and home economics teacher