Ingredients

* 1 tablespoon olive oil
    * 1 large onion, about 200g (7 oz washed) and finely chopped
    * 2 cloves garlic, peeled and crushed
    * 2 potatoes (about 450g/15oz peeled) and diced
    * 600ml (1 pint hot) vegetable or chicken broth (recipe below)
    * About 450 ml (¾ pint) milk
    * 250g (8oz), watercress (leaves and stems), washed well
    * Salt and freshly ground black pepper
    * Fresh chives, optional for garnish,

Method

   1st Heat the oil in a deep pan and fry the onion and garlic about 5 minutes over low heat, stirring occasionally, to soften but not brown the garlic.
   2nd The diced potatoes and stock and bring to a boil. Reduce heat, cover and simmer for 20 minutes until the potatoes are soft.
   3rd Pour in the milk and bring it back to the boil. Add the watercress and cook for a minute or two to wilt for them, but retain their color. Seasoning with a little salt and black pepper. Pour into a food processor and blend until smooth.
   4th Ladle into hot bowls or cups. Garnish with chives if you like.
   5th At 13.10 mini cheese and chive scones:
   6th Set the oven to give gas Mark 6 / 200 ° C. Sift 200g (7 oz) self-flour in a bowl, cut 60g (2oz) butter into small pieces. Mix them then rub in with fingertips until the mixture resembles fine crumbs. Stir in 60g (2oz) grated mature cheddar cheese and a heaping tablespoon of freshly chopped chives.
   7th Stir in 100ml (about 7tbsp) milk with 1 teaspoon mustard mix and ready-made into a dough with a round knife blade to a coarse ball. Knead the dough very lightly dusted on the work surface with flour. No overloading of the dough. Press or roll out to 1.5cm-2cm (¾ inch) thick and cut with a shot from 4.5 to 5 cm (1 ¾ -2 inch) cutter. Gather scraps of dough to make and pastries.
   8th Place them on a baking sheet. Brush the tops and brush with some milk with 15g (½ oz) finely grated cheddar. Bake for 15-18 minutes until golden and collected. Serve warm with the soup.
   9th To chicken broth
  10th Place the carcass of a roast chicken in a large deep pan. Add unpeeled one, quartered onion, 1 large carrot, 1 celery stick (diced) 2 bay leaves, a few sprigs of thyme, about 8 black peppercorns, one teaspoon salt and 2 liters (3 ¾ liters) of cold water.
  11th Bring to a boil, then simmer, half covered for 2 hours. Cool for half an hour relief, the bones and vegetables and discard.
  12th Cool the stock quickly. Use in soups, stews and rice dishes.


At 13.10 mini cheese and chive scones: 1 Set the oven to give gas Mark 6 / 200 ° C. Sift 200g (7 oz) self-flour in a bowl, cut 60g (2oz) butter into small pieces. Mix them then rub in with fingertips until the mixture resembles fine crumbs. Stir in 60g (2oz) grated mature cheddar cheese and a heaping tablespoon of freshly chopped chives. 2nd Stir in 100ml (about 7tbsp) milk with 1 teaspoon mustard mix and ready-made into a dough with a round knife blade to a coarse ball. Knead the dough very lightly dusted on the work surface with flour. No overloading of the dough. Press or roll out to 1.5cm-2cm (¾ inch) thick, you cut and with a dash of 4.5 to 5 cm (1 ¾ -2 in) editor. Gather scraps of dough to make and cookies. 3rd Place them on a baking sheet. Brush the tops and brush with some milk with 15g (½ oz) finely grated cheddar. Bake for 15-18 minutes until golden and collected. Serve warm with the soup. To chicken broth first Place the carcass of a roast chicken in a large deep pan. Add unpeeled one, quartered onion, 1 large carrot, 1 celery stick (diced) 2 bay leaves, a few sprigs of thyme, about 8 black peppercorns, one teaspoon salt and 2 liters (3 ¾ liters) of cold water. 2nd Bring to a boil, then simmer, half covered for 2 hours. Cool for half an hour relief, the bones and vegetables and discard. 3rd Cool the stock quickly. Use in soups, stews and rice dishes. Top tip: If freezing the stock market, you can cook for another 15-20 minutes to reduce it to a concentrate. Cool, pour into tubs leave at least 2.5 cm (1 inch) gap at the top for expansion. Stickers, labels, and freeze. Within three months. Thaw overnight in the refrigerator or frozen in the microwave or in a frying pan.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.