Serves: 8
Total Calories: 330
In a 2-quart heavy-bottomed saucepan, over medium-high heat, sweat the onion, leek, and celery in butter, until soft.
Add potato and chicken or vegetable stock. Simmer gently, uncovered, 25 minutes.
Add cream and watercress and simmer, 2 minutes. In a food processor fitted with a steel blade, puree until smooth.
Season to taste.
Scones
Sift together the flour, salt, and baking powder.
Blend in milk, eggs, butter, and herbs.
Pass this batter through a fine-mesh strainer into a small bowl. Refrigerate, covered with plastic wrap, I0 minutes.
Heat the safflower oil in a heavy-bottomed pan. Pour a tablespoon of batter onto the pan. Cook on both sides, about 30-40 seconds per side or golden brown.
Presentation
Pour soup into warmed plates. Garnish with a swirl of whipped cream and top with a tiny sprig of watercress. Serve warm drop scones separately.
This Cream of Watercress Soup with Warm Herbal Drop Scones recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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