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450 g/1 lb potatoes
1.2 liters/2 pts/5 cups water
5 ml/1 tsp salt
25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour
2 bunches of watercress, stems discarded and leaves finely chopped
Salt and freshly ground black pepper
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Method :
Place the potatoes, water and salt in a large saucepan, bring to the boil
and simmer for about 15 minutes until tender. Drain, reserving the liquid,
then puree the potatoes. Melt the butter or margarine and stir in the
flour until smooth. Add the potato puree and reserved cooking water, bring
to the boil, cover and simmer for about 30 minutes. Add the watercress,
season to taste and simmer for a further 5 minutes. Serve hot. |