Yorkshire Recipes

Starters/Soups

Watercress Soup

Watercress has been grown and eaten all over world for centuries. But every country and region has its own ways of using it for food.

Here is a soup recipe from Market Weighton, East Yorkshire, taken from Joan Poulson’s book, Old Northern Recipes.

Ingredients

  • 1 bunch of watercress
  • 2 oz (55 g) bacon
  • 1 large potato
  • ¼ pint (5 fl oz/25ml) single cream
  • 1½- 2 pints (30-40 fl oz ) vegetable stock

Method

  1. Peel and chop the potato.  Add the bacon & stock and bring to the boil slowly.
  2. Simmer until potato tender.
  3. Just before serving stir in the cream and add the watercress leaves.
  4. If a thicker consistency is preferred, sieve or puree before adding the cream and watercress.

 

Source:  Joan Poulson (1975) Old Northern Recipes. Hendon Publishing (p.67).

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