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Cover: A dish for all seasons

14Jun 12

Rich and Tasty Watercress Soup

Rich and Tasty Watercress SoupWatercress! That crunchy, peppery green leaf that’s in season in May! There are lots of meals you can make with it if you use your imagination. I love it stuffed copiously into sandwiches, laced into salads drizzled with honey and balsamic vinegar, and many other ways. But today I’m here to share a really yummy version of  soup – rich and tasty watercress soup.

It’s developed over time, based on several recipes that I’ve tried and tested until I’ve reached this particular set of ingredients. No doubt the recipe will keep evolving; as I love to experiment and move things on after a while. It’s good to keep fresh and enjoy change in life, wouldn’t you say? I love the addition of a little Tabasco in this soup; it’s just there in the background giving a little extra twang to your taste buds!

Soup and salad is a perfect meal for spring and summer. Why not pair this soup with a watercress and mango salad?

Watercress is actually a member of the mustard family (which explains its mild heat). When you’ve bought it, cut the stems, wash it really thoroughly and then pat it with kitchen paper. You can store it for up to 4-5 days in the fridge in a plastic bag. Watercress is full of vitamins A and C; contains calcium; and is of course fat and cholesterol free – until you add the cream!

Rich and Tasty Watercress Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Rich and tasty watercress soup - featuring that crunchy, peppery green leaf that’s in season in May!
Ingredients
  • 600g fresh watercress, thoroughly washed and roughly chopped
  • 600ml chicken stock, hot
  • 1 tbsp butter
  • 4 medium shallots
  • 3 cloves garlic, sliced (or reduce to taste)
  • 3 fistfuls of fresh mint, saving a little to garnish
  • 3 fistfuls of fresh parsley, saving a little to garnish
  • 8 tbsp double cream
  • 4 dashes of Tabasco sauce
  • A generous swirl of extra virgin olive oil
  • 4 tbsp Greek yoghurt
  • Salt flakes and fresh ground black pepper to season
Instructions
  1. Heat the butter in a deep-based saucepan; and then brown the shallots and garlic gently together for 5-8 minutes until soft.
  2. Add in the watercress, fresh herbs and the hot chicken stock; stir and bring the soup up to the boil. Cover, reduce the heat and simmer for 3-4 minutes to cook the watercress.
  3. Splash in the Tabasco and spoon in the cream. Continue to simmer for a couple more minutes.
  4. Swirl in the olive oil and season really well with salt and pepper. Transfer into a food blender and whizz until smooth.
  5. Serve in individual bowls topped with a sprig of fresh herbs.
  6. You could also add a spoonful of Greek yoghurt while serving, but that is optional.

 

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One comment

  1. […] been known to whip some up for a light supper, or to accompany a light salad or soup, like this rich and tasty watercress soup. The red pepper is such an evocative taste of the Mediterranean for me. I remember the smell on the […]

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