Cream of Rooster Potato and Watercress Soup

For something a little bit different, why not try this delicious soup?

Cooking PotMETHOD

  1. Melt the butter in a saucepan, add onions and watercress and cover with a lid. Cook gently without colour for 5 minutes.

  2. Add the chicken bouillon, bring to the boil, add the potatoes, season with salt and pepper and simmer gently for 30 minutes.

  3. Add the condensed milk and puree in blender until velvety smooth.

  4. Serve with crispy bread croutons.

What you will need

Serves: 4

Preparation: 5 mins

Cooking: 30 mins

4 medium sized Rooster Potatoes
50g watercress
100g butter
1 small onion (thinly sliced)
1.5ltr chicken stock
250ml unsweetened condensed milk

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