Watercress Soup with Walnut and Sweet Pepper Salsa Recipe
Ingredients
| 15 g/1/2 oz butter | ||
| Onions | 2 Medium, chopped (FOR THE SOUP) | |
| Garlic | 2 Clove (5gm), finely chopped (FOR THE SOUP) | |
| 250 g/9 oz floury potatoes, chopped | ||
| 50 ml/2 fl oz white wine | ||
| Leaves from 1 sprig thyme | ||
| 600 ml/1 pt vegetable stock | ||
| 200 g/7 oz watercress | ||
| 75 ml/2 1/2 fl oz double cream | ||
| 1 red pepper, deseeded and finely diced | ||
| 1 mild red chilli, halved, deseeded and finely diced | ||
| 1 shallot, finely diced | ||
| Walnut halves | 12 , chopped (FOR THE SALSA) | |
| Lemon juice | 1 Teaspoon (FOR THE SALSA) | |
| Olive oil | 1 Tablespoon (FOR THE SALSA) | |
Directions
1. Melt the butter in a large pan and cook the onion and garlic for 8-10 mins over a medium heat, then add the potatoes, wine and thyme leaves and cook for a minute more. Add the stock, bring it to a boil, cover, then lower the heat and simmer for 15-20 mins until the potatoes are soft.
2. Meanwhile, bring a large pan of water to the boil and plunge the watercress into it for a few seconds before removing and cooling immediately under cold running water.
3. Put the watercress in a food processor and blend it with a little water to get a green paste. Liquidise the soup, reheat it if necessary, and stir in the cream and the watercress puree. Season.
4. While the soup is cooking, combine all of the salsa ingredients. Ladle the soup into bowls and spoon some salsa on to each portion.
2. Meanwhile, bring a large pan of water to the boil and plunge the watercress into it for a few seconds before removing and cooling immediately under cold running water.
3. Put the watercress in a food processor and blend it with a little water to get a green paste. Liquidise the soup, reheat it if necessary, and stir in the cream and the watercress puree. Season.
4. While the soup is cooking, combine all of the salsa ingredients. Ladle the soup into bowls and spoon some salsa on to each portion.
Chef
