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Before you jump to Watercress soup recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We Are Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to watercress soup recipe. You can have watercress soup using 8 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Watercress soup:
- You need olive oil, extra virgin
- Take 1 chili, dried
- You need 1 packages leeks
- Use 1 1/2 chopped potatoes
- Get black pepper
- Get 1 liter boiling water
- Provide 2 vegetable stock cubes
- Get 2 packages watercress
Instructions to make Watercress soup:
- Line a large pan with olive oil and put in the dried chili
- Chop up the potatoes and the leeks and put into the pan
- Fry the leeks and potatoes in the pan for approximately 3 minutes
- Add the litre of boiling water and the 2 stock cubes to the pan and bring it to the boil
- Season with some black pepper. Turn the heat down and leave to simmer for about 20 minutes
- After 20 minutes, add the 2 bags of watercress and press down into the water. Bring the water to the boil again
- Turn the water down to simmer again and leave for about 5 minutes
- Finally, blend the soup so that there are no lumps, serve and enjoy the compliments!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you’re going to use was stored properly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say just how long you may keep the food and whether it needs to go in the refrigerator.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even when the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. If this date runs out, it doesn’t mean that the food will be harmful, but its flavour, texture or colour may start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be certain that you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or even as a hard-boiled egg.
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