Watercress and Potato Soup and General Gardening

This morning I weeded and cleared my polytunnel of crops that had finished.

I managed to pick some onions, carrots, khol rabi and basil to take home.

I have cleared some space for my winter lettuces and hardy spring onions that I will plant next month and in the mean time I will be planting a few lollo rosso lettuces.

At the moment, I still have spinach, beetroot, cape gooseberrys, chickpeas, turnips, peppers and gherkins left growing in my polytunnel.

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Today at my allotment, I picked another basket of runner beans.  I gave half the basket away to my in-laws and I will freeze the other half.

I’m really pleased with my runner beans this year, as I am having a good crop and there are still loads coming

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My courgettes and patty pans are still producing well too

I also found some seeds that were half price today at ‘Wilkinsons’.  I always carry a list of seeds that I will need for the following year in my handbag, so if I find any in the sales I can buy what I actually need rather than buying duplicates.

Half Price Seeds

Yesterday I discovered that my watercress had self seeded and given me a second crop, so today I picked a bag full of it and I made Watercress and Potato soup.

It’s another easy recipe that tastes good served with homemade bread.

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Watercress and Potato Soup:

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350g Watercress washed

2 large onions chopped

700g potatoes chopped small

1 ½ pints of vegetable stock

1 pint of milk

Salt and pepper to taste

2 tablespoons of olive oil

2 teaspoons of butter or margarine

Heat the olive oil in a large pan

Fry the onions on a low heat until they are just soft

While the onions are softening, cook the potatoes in a pan of boiling water until soft (approx. 10 minutes).  Then mash the potatoes with the butter and some of the milk

While the potatoes are cooking, add the watercress to the softend onion and mix together.  Put a lid on and ‘sweat’ on a low heat for 15 minutes

Add the stock, the rest of the milk and potato to the pan with the watercress and onion in

Stir until all the potato is mixed in and bring it to a boil

Simmer on a low heat for a further 10 minutes

Put the contents in a liquidiser and whizz until the contents are smooth.  You may have to do this in batches.

Reheat the soup gently.

Serve with homemade bread.

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Thank you for reading my blog today.

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