Archive Article: 1997/11/28

28 November 1997

Goose and watercress Soup

Serves 6

Goose bones and trimmings

1200m (2 pints) water

200g(8oz) vegetables (carrot, onion, celery, leek)

1 bay leaf

6 peppercorns

50g(2oz) butter

50g(2oz) flour

200g(8oz) watercress, washed

and chopped

Salt and pepper

Bring the bones to boil in the water, skim, then add the chopped vegetables, bay leaf and peppercorns. Simmer gently for 11/2 hours.

Melt the butter in a saucepan, then add the flour. Cook for 2-3 minutes, then gradually add the strained hot stock, stirring all the time. Season and return to the boil. Finally, add the watercress and simmer for a few minutes. Taste to correct seasoning.