1 bunch watercress 1 litre/1 3/4 pints Chicken Stock
1 celery stick, chopped 1 sprig fresh flat-leaf parsley, chopped
salt and pepper • toast, to serve


1.Set 12 watercress leaves aside and finely chop the remainder Gradually bring the stock to the boil and add the watercress. celery and parsley.
2. Cook over a low heat, stirring constantly for a few minutes. Strain the broth and season with salt and pepper to taste.
3.Place the reserved watercress leaves on the base of bowls or soup plates and ladle the broth over them. Serve with slices of toast.

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