1. In a large saucepan put the carrots, watercress, potatoes and onions. Pour over chicken stock, cover and cook over moderate heat until the vegetables are tender. 2. Remove from the heat and in a food processor or blender. Return the pureed soup to the saucepan. 3. Add the cream, sherry, and salt and pepper to taste. If the soup seems to thick, add a little milk. 4. Garnish with sprigs of watercress. Serve either hot or chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
