Iced Watercress Soup Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy++
Ingredients
| Watercress | 1 Bunch (100gm) | |
| Double cream | 100 Milliliter | |
| Chervil sprig | 10 , chopped | |
| Butter | 20 Gram | |
| Half a French stick | ||
| Garlic | 2 Clove (5gm) | |
| Olive oil | 15 Milliliter | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Cut off and discard the stalks of the watercress, wash and drain the leaves. In a saucepan, melt the butter and cook the watercress for 10 minutes. Add 1 litre (approx 1 3/4 pints) hot water and cook uncovered for 20 minutes.
2. Meanwhile, peel and halve the garlic cloves; cut the bread lengthways and rub each cut side with the garlic. Cut the bread into small pieces (croutons). Heat the oil in a frying pan over a medium heat. Cook the croutons on both sides for 5 minutes until brown. Drain on absorbent paper.
3. When the soup is cooked, liquidize it and season. Add the cream and blend again. Pour the soup into a bowl and refrigerate for 2 hours.
4. Before serving, sprinkle with the chervil. Serve the garlic croutons separately.
2. Meanwhile, peel and halve the garlic cloves; cut the bread lengthways and rub each cut side with the garlic. Cut the bread into small pieces (croutons). Heat the oil in a frying pan over a medium heat. Cook the croutons on both sides for 5 minutes until brown. Drain on absorbent paper.
3. When the soup is cooked, liquidize it and season. Add the cream and blend again. Pour the soup into a bowl and refrigerate for 2 hours.
4. Before serving, sprinkle with the chervil. Serve the garlic croutons separately.
Chef
