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Recipe for :

Celery. Potato and Watercress Soup
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

30g (1oz) butter
2 medium leeks, sliced
1 clove garlic, crushed
4 sticks celery, chopped
1 tablespoon chopped fresh parsley
2 medium potatoes, chopped
4 cups water
1 small chicken stock cube, crumbled
1 small bunch watercress

Method
  • Melt butter in large saucepan, add leeks and garlic, cook over low heat about 10 minutes or until leeks are soft.
  • Stir in celery, parsley, potatoes, water and stock cube. Bring to boil, reduce heat, cover, simmer about 30 minutes.
  • Add watercress, cook over medium heat for about 1 minute or until wilted.
  • Blend or process mixture in batches until smooth.
  • Reheat without boiling.

Serves 6

Martin James

 
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