- 3 tablespoons vegetable oil
- 225 g finely chopped onions
- 600 ml vegetable stock or 600 ml water
- 1 bunch watercress, chopped (appromixately 100g this is a guess because watercress here is simply sold in bunches!)
- 1 small potato, diced (about 125 g/40z)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 tablespoons vegetable oil
- 100 g onions, finely chopped
- 350 g carrots, thinly sliced
- 1/2 teaspoon dill seed
- Milk, a little (for both soups)
- You can make this soup 1 - 2 days in advance and chill until required.
- Make both soups in the same way.
- Heat the oil in a saucepan over a low heat and cook the onion for 15 minutes until tender, stirring frequently to prevent browning.
- Add the vegetable stock, watercress and potato or the carrots, salt and thyme or dill. Bring to the boil. Simmer for 15-20 minutes.
- Blend in a liquidizer or food processor. (Or you could, if you really, really had to, push it through a sieve!).
- Add enough milk to each soup to give a thick pouring consistency. (I don't find it necessary to add much milk.).
- When ready to serve, reheat both soups in seperate saucepans. Pour into seperate jugs or use saucepans with lips. Carefully pour at the same time with each jug into either size of 6 shallow soup bowls so that each soup fills one half of the plate. This won't be an even divide. Pour a little cream along the line of the divide and give it a garnish of chopped chives, is so wished.