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Watercress soup recipe

Date:10-06-2013 07:58:09 read:3
Category:Food-->News

Watercress soup recipe

This soup celebrates the essence of watercress, cooking it with minimal loss of nutrients, so retaining its fresh, peppery flavour.

Raymond Blanc's watercress soup 
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I add ice to the watercress to halt the cooking process, so that not only the flavour but the vivid colour is preserved.

The pepperiness of watercress can vary, so taste it before cooking. If it is quite mild, leave some of the stalks attached to boost the flavour.

Serves: 4 (1.1L)

This can be made a day in advance, but it is always better when made just before serving.

Ingredients

50g/¼ onion, finely chopped

20g butter, unsalted

200g/2 bunches watercress

50g spinach, washed and picked

375ml water, boiling

4g/4 pinches sea salt

½ g/ 1 pinch pepper, black, freshly ground

375g ice

Method

On a low heat in a large sauce pan, sweeten the onion in the butter for about 3-5 minutes until softened and translucent. Turn up the heat, add the watercress, spinach and wilt for 2 minutes.

Add the boiling water, season with salt, pepper and quickly boil for 2 minutes.

Add the ice to stop the cooking and purée in a liquidiser until very smooth.

Reheat, taste and correct the seasoning if required. Serve immediately – piping hot – to your guests in a large soup tureen.

Variations: as a good Frenchman, I would be tempted to add a clove of puréed garlic or flakes of toasted garlic to the soup. A tablespoon of Greek yogurt would be a nice addition. A squeeze of lemon juice added at the last moment would heighten the flavour of the watercress, but add at the last minute or it will discolour the watercress.

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