English Watercress Soup


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English Watercress Soup – simple and fresh ingredients, and made to an old Hampshire recipe……….served in an old Mason’s soup bowl; the pattern is called Friarwood. Perfect for a cold last day of February!

English Watercress Soup Recipe

2 bunches of watercress, cleaned and chopped (about 8 ozs/225g)
1 medium potato, peeled and finely diced
1 medium onion, peeled and finely diced
1 oz (25g) butter
1/2 pint (300ml) hot vegetable or chicken stock
1/4 pint ( 150ml) milk
salt and black pepper, to taste
cream to serve, optional
watercress leaves for garnish

Gently melt the butter in a large saucepan and add all of the vegetables, cover with a lid and cook over a low heat for about 5 to 10 minutes, or until the onions and potatoes are slightly soft but not coloured.

Add the HOT stock and the milk, season to taste with salt and black pepper. Cover with the lid again and simmer gently for 25 to 30 minutes.

Allow to cool slightly, then blend with a hand held mixer and reheat for 3 to 5 minutes until piping hot, do not allow to boil.

Serve in warm bowls and add a swirl of cream (optional) and garnish with fresh watercress leaves.

English Picnics


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English Picnics by Georgina Battiscombe. Published by the Country Book Club, London in 1951. Includes chapters on ‘What is a Picnic?’; ‘Tudor & Stuart Picnics’; and ‘The Nursery Goes Picnicking’.

English National Opera supporters


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Plaque listing donors to English National Opera, in the foyer to the Coliseum in London.

Francie – English, Karen

Preis: 13.22 EUR

Francie kaufen bei AbeBooks.de

EAN: 9780374324568

Full English – Miller, Edward

Preis: 8.77 EUR

Full English kaufen bei AbeBooks.de

EAN: 9781906122157